Black Pepper Free Coconut-Turmeric Seared Scallops
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Learn more →Ingredients
4 servings
- 1 ½ lb large dry-packed sea scallops (about 12–16 scallops), side muscle removed
- ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
For the sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut aminos
- 2 tsp apple cider vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry on both sides with paper towels, then season with 1/4 tsp of the salt. Dry scallops are essential for a proper sear — any surface moisture will cause steaming instead of browning.
- 2
Heat the coconut oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil shimmers and just begins to smoke. Add the scallops in a single layer, leaving at least 1 inch of space between each one — work in two batches if needed to avoid crowding.
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