Soy Free Orange-Ginger Scallop Spoons
These elegant little bites deliver a serious restaurant-worthy moment right from your own kitchen. Each scallop gets seared in coconut oil over high heat until a deep golden crust forms, then it's nestled into a crisp endive or radicchio leaf and finished with a glossy, aromatic glaze built from fresh orange juice, real ginger, turmeric, and coconut aminos. That last ingredient is the key swap here — coconut aminos bring the same savory depth you'd expect from a traditional glaze without any soy involved, and it blends beautifully with the honey and citrus. Patting the scallops completely dry before they hit the pan is the move that makes everything work, giving you that caramelized sear instead of a sad steam. The endive leaves double as natural serving spoons, which makes this as stunning to look at as it is to eat. A little fresh cilantro and extra orange zest on top pull the whole thing together with brightness and color. Whether you're entertaining or just treating yourself, this one feels special without being complicated.
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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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