Nutmeg Free Orange-Ginger Scallop Spoons
These elegant little bites bring serious restaurant energy to your home kitchen, with perfectly seared sea scallops nestled into crisp endive 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 without relying on any of the warm spices that can sneak into similar recipes uninvited. Getting that golden-brown crust on the scallops is the real magic here — patting them completely dry and using a screaming-hot skillet means you get a caramelized sear rather than a sad steam. The endive or radicchio leaves do double duty as both presentation and vessel, making these genuinely stunning for a dinner party or a special weeknight treat. A scatter of fresh cilantro and a little extra orange zest over the top pulls the whole platter together in seconds. Every component in the glaze and the sear is straightforward and intentional, so you know exactly what's going into the dish — no mystery blends, no hidden additions. Serve them immediately while the scallops are still warm and the leaves are still crisp for the best possible bite.
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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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