Seeds Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops are served in crisp endive or radicchio leaves for a stunning bite-sized presentation. The glaze is where the magic happens — fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric reduce down into something glossy, bright, and deeply aromatic. Coconut aminos stand in beautifully for soy sauce here, keeping the whole dish free from any seed-derived ingredients without sacrificing that savory depth. Getting a proper golden crust on the scallops is the key technique: patting them completely dry and searing in a screaming-hot pan with coconut oil gives you that caramelized exterior that makes each bite so satisfying. The endive leaves do double duty as both a serving vessel and a slightly bitter, crunchy counterpoint to the sweet-savory glaze. A scatter of fresh cilantro and a little extra orange zest over the top makes the whole platter look like something out of a restaurant kitchen. These are the kind of appetizers that disappear fast, so consider making a double batch.
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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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