Oats Free Orange-Ginger Scallop Spoons
These elegant little bites are built for a crowd — seared sea scallops nestled into crisp endive leaves and finished with a bright, aromatic glaze that hits every note at once. The sauce layers fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric into something that feels far more complex than the ingredient list suggests. Getting that deep golden crust on the scallops is the real magic here, and the recipe walks you through exactly how to do it — dry scallops, a screaming-hot pan, and the patience to leave them alone until they release on their own. Every component in this dish is naturally free of oats and oat-derived ingredients, so there's no label-scanning or substitution stress involved. The endive or radicchio leaves double as edible serving vessels, which makes plating feel effortless and keeps things light and fresh. Whether you're putting together an impressive appetizer spread or a protein-forward starter, these spoons deliver serious restaurant energy with a surprisingly manageable process.
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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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