Lupin Free Orange-Ginger Scallop Spoons
These elegant little bites bring serious restaurant energy to your own kitchen, with perfectly seared sea scallops nestled into crisp endive or radicchio leaves and finished with a bright, aromatic glaze. The sauce layers fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric into something deeply flavorful and completely free of any legume-based ingredients that can sneak into store-bought sauces and marinades. Coconut aminos does the heavy lifting here in place of traditional soy sauce, keeping the umami rich and the ingredient list clean. The key to that gorgeous golden crust is patting the scallops completely dry before they hit a screaming-hot pan — that one step is the difference between a proper sear and a sad steam. Each scallop gets its own little leaf cup, making this as fun to serve as it is to eat. Fresh cilantro and a little extra orange zest on top make the whole platter look like something you'd order at a nice cocktail party. Whether you're entertaining or just treating yourself, this one comes together quickly and delivers big on flavor.
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Learn more →Ingredients
4 servings
For the scallops
- 12 large dry-packed sea scallops (about 1 ¼ lb), side muscle removed
- 1 tbsp coconut oil
- ½ tsp fine sea salt
For the glaze
- ½ cup fresh orange juice (from about 2 navel oranges)
- 1 tsp orange zest
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- 12 belgian endive leaves or radicchio leaves, separated
- 2 tbsp fresh cilantro leaves (optional)
- 1 tsp orange zest, for garnish (optional)
Instructions
- 1
Combine the orange juice, 1 tsp orange zest, fresh ginger, coconut aminos, honey, turmeric, and ground ginger in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the glaze reduces by about half and coats the back of a spoon, 6–8 minutes. Remove from heat and set aside.
- 2
Pat the scallops thoroughly dry on both sides with paper towels, then season with the sea salt. Dry scallops are essential for a proper sear — any surface moisture will cause steaming instead of browning.
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