MSG Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops served in crisp endive cups are the kind of appetizer that stops conversation the moment the platter hits the table. The glaze is built entirely from scratch — fresh orange juice, real grated ginger, coconut aminos, raw honey, and a touch of turmeric — so you know exactly what's going into every bite with zero mystery additives or flavor enhancers to worry about. Coconut aminos does the heavy lifting where soy sauce would normally go, delivering that savory depth without any of the processed seasoning blends that can sneak unwanted ingredients into your food. The key to getting that gorgeous golden crust is patting the scallops completely dry before they hit the screaming-hot skillet — the recipe is refreshingly clear about this step, and it makes all the difference between a proper sear and a sad steam. Once the glaze reduces down to a glossy, fragrant coating, it clings beautifully to each scallop and plays off the slight bitterness of the endive leaves. A scatter of fresh cilantro and a little extra orange zest over the top makes the whole platter look like something from a restaurant pass. This is clean, vibrant food that genuinely delivers 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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