Pork Free Orange-Ginger Scallop Spoons
These elegant little bites deliver serious restaurant energy with a surprisingly approachable technique. Plump, dry-packed sea scallops get seared in coconut oil over high heat until they develop that irresistible deep golden crust — the kind that crackles when you bite through it. The real magic is the glaze: fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a whisper of turmeric all reduce down into something bright, fragrant, and just a little complex. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole thing into a self-contained, single-bite appetizer that looks stunning on a platter. Coconut aminos stand in beautifully for soy sauce here, keeping the umami depth without any unwanted additives, and every other ingredient is naturally clean and straightforward. Whether you're hosting a dinner party or just treating yourself to something special on a weeknight, this is the kind of dish that makes people ask for the recipe before they've even finished chewing.
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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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