Pescatarian Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared sea scallops are served in crisp endive or radicchio leaves that act as natural little cups — making every bite a self-contained flavor bomb. The real magic is in the glaze: fresh orange juice and zest, grated ginger, coconut aminos, honey, and a whisper of turmeric simmer down into something sticky, bright, and deeply aromatic. Getting that gorgeous golden crust on the scallops comes down to one non-negotiable step — patting them completely dry before they ever hit the pan, so they sear hard and fast in the shimmering coconut oil instead of steaming. The contrast between the caramelized, tender scallop and the slightly bitter crunch of the leaf underneath is exactly the kind of thing that makes people ask for the recipe. Seafood-forward eating doesn't get much more satisfying than this — it's light and fresh but still feels indulgent, with zero compromise on flavor. Finish with a scatter of cilantro and a little extra orange zest and you've got a platter that looks like it came out of a restaurant kitchen.
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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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