Xanthan Gum Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but genuinely simple to pull off at home, these seared scallops nestled in crisp endive leaves are the kind of appetizer that disappears fast. The glaze is built entirely from fresh orange juice, orange zest, grated ginger, coconut aminos, raw honey, and a pinch of turmeric — nothing processed, nothing hidden, and absolutely no thickeners of any kind. That matters more than you might think, because many store-bought glazes and sauces quietly rely on additives that don't work for everyone. Here, the glaze thickens naturally by simmering down until it coats a spoon, so the texture is silky and glossy without any shortcuts. The real magic happens in the sear — patting the scallops bone dry and getting the coconut oil properly hot gives you that deep golden crust that makes each bite genuinely satisfying. Served in individual endive or radicchio leaves, they're practically self-contained little flavor bombs with a bright citrus finish and just enough heat from the ginger. Fresh cilantro and a little extra orange zest on top make them look as good as they taste.
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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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