Rice Free Orange-Ginger Scallop Spoons
These elegant little bites are proof that impressive appetizers don't need to be complicated — or built on a bed of grains. Plump, dry-packed sea scallops get seared in coconut oil until they develop a deep, caramelous crust, then they're finished with a bright glaze of fresh orange juice, grated ginger, coconut aminos, and a touch of raw honey. The result is sweet, savory, and just a little citrusy in the best possible way. Nestled into crisp endive or radicchio leaves, each spoon is a self-contained bite that looks like it came out of a restaurant kitchen. Because the glaze is built entirely from whole, recognizable ingredients — no soy sauce, no starchy thickeners — you don't have to second-guess what's in it. A scatter of fresh cilantro and a little extra orange zest over the top makes them as beautiful as they are delicious. These are the kind of party bites that disappear before you've even finished plating the second tray.
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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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