Wheat Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops served in crisp endive or radicchio cups are a genuinely stunning appetizer. The real magic is in the glaze — fresh orange juice, 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, delivering that savory depth without any wheat or gluten concerns, and it's a swap you honestly won't miss. Getting a proper golden crust on the scallops is the key technique: patting them completely dry and letting them sear undisturbed in a screaming-hot pan creates that caramelized exterior that makes each bite so satisfying. The bitter crunch of the endive leaf plays perfectly against the sweet, citrusy glaze and the tender, buttery scallop. A scatter of fresh cilantro and a little extra orange zest on top makes the whole platter look like something from a restaurant pass. Whether you're cooking for guests or just treating yourself, this one delivers serious flavor with a clean, unfussy ingredient list.
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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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