Mediterranean Diet Friendly Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops are served in crisp endive or radicchio leaves that act as natural little cups — no extra dishes, just pure drama on a platter. The real magic is in the glaze: fresh orange juice, grated ginger, a touch of honey, and a pinch of turmeric reduce down into something glossy and deeply fragrant that coats each scallop beautifully. Dry-packed sea scallops get a proper high-heat sear in coconut oil, building that golden-brown crust that makes the texture absolutely irresistible. The combination of lean seafood, anti-inflammatory turmeric and ginger, citrus, and bitter greens is exactly the kind of whole-food, flavor-forward cooking that makes this style of eating so easy to stick with. Coconut aminos keep the umami depth going without any soy, and the honey adds just enough sweetness to balance the brightness of the orange. Serve these the moment they come off the pan — the contrast between the warm, caramelized scallop and the cool, crisp leaf is half the experience.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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