Pecan Free Orange-Ginger Scallop Spoons
These elegant little bites are the kind of appetizer that makes a room go quiet the moment the platter comes out. Each scallop gets seared in coconut oil over high heat until a deep golden crust forms, then nestled into a crisp endive or radicchio leaf and finished with a bright, aromatic glaze built from fresh orange juice, grated ginger, coconut aminos, honey, and a touch of turmeric. The result is sweet, savory, and just a little citrusy — genuinely restaurant-worthy without the restaurant effort. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every component is straightforward and easy to verify, with no ambiguous sauces or pre-made shortcuts that might hide unwanted ingredients. The glaze does all the heavy lifting flavor-wise, reducing down to a glossy, fragrant coating that clings beautifully to each scallop. Serving them in individual leaves keeps things tidy and adds a pleasant bitter crunch that balances the sweetness of the orange. Whether you're hosting a dinner party or just treating yourself to something special, these spoons deliver serious wow factor with a surprisingly clean ingredient list.
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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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