Peanut Free Orange-Ginger Scallop Spoons
Few appetizers manage to feel simultaneously elegant and effortless, but these seared scallops nestled in crisp endive leaves absolutely nail it. The glaze is built from fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric — bright, warming, and deeply aromatic without a single ingredient that raises a red flag for anyone avoiding peanuts. Dry-packed sea scallops get patted completely dry and seared in coconut oil over high heat, developing that gorgeous golden crust that makes scallops so irresistible. The natural bitterness of the endive or radicchio cups plays beautifully against the sweet-citrus glaze, giving every bite a little contrast. Because the entire recipe relies on whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into the dish. Fresh cilantro and a little extra orange zest on top make the finished platter look like something you'd order at a nice restaurant. These are the kind of passed appetizers that disappear in minutes.
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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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