Sesame Free Orange-Ginger Scallop Spoons
Bright citrus, warming ginger, and perfectly seared sea scallops come together in a dish that feels genuinely restaurant-worthy without requiring a culinary degree. The glaze is built from fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric — every ingredient is clean and naturally free of sesame in any form, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into your sauce. Coconut aminos do the heavy lifting here as a savory, umami-rich swap that keeps the whole recipe on solid ground. The trick to that gorgeous golden crust is patting the scallops completely dry before they hit a screaming-hot cast iron or stainless steel pan — two to three minutes undisturbed and they release with a deep, caramelized sear that's genuinely hard to beat. Nestled into crisp Belgian endive or radicchio leaves, each spoon is a self-contained bite of sweet, savory, and slightly bitter contrast. A scatter of fresh cilantro and a little extra orange zest over the top makes the whole platter look like something you'd order at a nice cocktail party. These are the kind of appetizers that disappear before you've even finished plating them.
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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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