Red Meat Allergy Friendly Orange-Ginger Scallop Spoons
Scallops are naturally free of red meat, making them a brilliant centerpiece when you want something impressive without any of the usual concerns. These seared sea scallops get a gorgeous golden crust from a screaming-hot cast iron or stainless steel pan, and the technique here — patting them completely dry before they hit the oil — is what separates a restaurant-worthy sear from a disappointing steam. The glaze is where things really get exciting: fresh orange juice, grated ginger, coconut aminos, honey, and a whisper of turmeric reduce down into something sticky, bright, and deeply aromatic. Served in crisp endive or radicchio leaves, each little spoon is a perfect two-bite package of caramelized seafood, citrusy heat, and cool, slightly bitter crunch. The whole thing comes together with straightforward pantry ingredients and no red meat anywhere in sight — not even hiding in a sauce or marinade. It's elegant enough for a dinner party but honest enough that you'll want to make it on a random Tuesday just because you can.
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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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