Yeast Free Orange-Ginger Scallop Spoons
These elegant little bites are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole thing comes together with a handful of clean, whole-food ingredients. Sea scallops get a hard sear in coconut oil until they develop that irresistible golden crust, then they're finished with a bright, aromatic glaze built from fresh orange juice, grated ginger, coconut aminos, and a touch of raw honey. Because the glaze relies entirely on citrus and pantry spices rather than any fermented or leavened components, it's a genuinely satisfying option for anyone navigating yeast-free eating without wanting to sacrifice bold flavor. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole dish into a self-contained, no-fuss bite that looks stunning on a platter. The turmeric adds a warm, earthy undertone that plays beautifully against the citrus, and a scatter of fresh cilantro and orange zest on top makes everything pop. Getting that deep golden sear is the real secret here — patting the scallops completely dry before they hit the pan is the step you absolutely cannot skip. Serve these immediately and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!