Pistachio Free Orange-Ginger Scallop Spoons
These elegant little bites are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole thing comes together with a handful of clean, vibrant ingredients. Each scallop gets seared in coconut oil until a deep golden crust forms, then nestled into a crisp endive or radicchio leaf and finished with a glossy orange-ginger glaze that's bright, slightly sweet, and just a little warming from fresh and ground ginger. The glaze itself is built from fresh-squeezed orange juice, coconut aminos, raw honey, and a touch of turmeric, so every element is intentional and nothing feels like an afterthought. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just straightforward ingredients you can feel confident about. The trick to getting that restaurant-quality sear is patting the scallops completely dry before they hit the pan, which the recipe is refreshingly upfront about. Served immediately on their little leaf "spoons," these are as beautiful as they are delicious — the kind of dish that disappears from the platter before you've even set it down.
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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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