Turkey Free Orange-Ginger Scallop Spoons
These elegant little bites are built around perfectly seared sea scallops, kissed with a bright, aromatic glaze made from fresh orange juice, grated ginger, coconut aminos, and a touch of raw honey. The glaze simmers down into something glossy and complex — citrusy, warmly spiced, and just a little sweet — while the scallops get a deep golden crust from a screaming-hot cast iron or stainless steel pan. Patting the scallops completely dry before they hit the oil is the secret move here, and it makes all the difference between a beautiful sear and a disappointing steam. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole thing into a self-contained, restaurant-worthy bite. This is the kind of appetizer that disappears fast at a dinner party, but it's genuinely simple enough to pull off on a weeknight. Since every ingredient is straightforward and clearly defined, there's no guesswork about what's hiding in the glaze — just clean, bold flavors you can feel good about serving.
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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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