Macadamia Free Orange-Ginger Scallop Spoons
These elegant little bites deliver serious restaurant energy with a surprisingly short ingredient list. Each scallop gets seared in coconut oil over high heat until a deep golden crust forms, then finished with a bright, aromatic glaze built from fresh orange juice, grated ginger, coconut aminos, and a touch of raw honey. The result is caramelized, citrusy, and just a little warming from the turmeric — genuinely hard to stop eating. Nestled into crisp endive or radicchio leaves, they become natural single-bite cups that look stunning on a platter without any fussy plating work. Tree nut concerns can quietly follow you into appetizers and glazes, but every component here is straightforward and clean — no nut oils, no blended sauces with mystery ingredients, just whole, recognizable pantry staples. The key technique is patting the scallops completely dry before they hit the pan, which is what gives you that gorgeous sear rather than a steamed, rubbery result. Whether you're serving these at a dinner party or treating yourself to something special on a weeknight, they come together fast and land beautifully every single time.
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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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