Red Meat Allergy Friendly Coconut-Turmeric Seared Scallops

Total time30 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Coconut-Turmeric Seared Scallops

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Ingredients

4 servings

1 ½ lb large dry-packed sea scallops (about 12–16 scallops), side muscle removed
½ tsp fine sea salt, divided
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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