Low Sugar Ginger-Scallion Seared Scallops
Perfectly seared scallops with a glossy, savory pan sauce feel like a restaurant splurge, and this version delivers every bit of that elegance without a single gram of added sugar sneaking in. The sauce gets its depth from coconut aminos, fresh ginger, apple cider vinegar, and a splash of bone broth — ingredients that bring real complexity and a subtle umami richness that you'd never guess came together in under ten minutes. Coconut aminos are the quiet hero here, offering that soy-sauce-like savoriness without the sweeteners that show up in so many bottled condiments and stir-fry sauces. A quick arrowroot slurry thickens everything into a silky, spoonable glaze that clings beautifully to each scallop without any sugary shortcuts. The key to that stunning golden crust is patience — dry-packed scallops, thoroughly patted dry, seared undisturbed in a screaming-hot cast iron or stainless pan until they release on their own. Finish with a squeeze of lime and a scatter of fresh scallion greens, and you've got a dish that looks and tastes genuinely impressive while staying completely clean.
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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
- 2 tbsp coconut oil
For the sauce
- 1 tbsp fresh ginger, peeled and finely grated
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ cup homemade broth or aip-compliant bone broth
- 1 tsp arrowroot starch
- 1 tsp cold water
- 1 tsp coconut oil
For serving
- scallion dark green tops, thinly sliced (optional)
- lime wedges (optional)
Instructions
- 1
Pat the scallops thoroughly dry on all sides with paper towels, then season evenly with the fine sea salt. Set aside on a clean plate while you prepare the sauce ingredients.
- 2
In a small bowl, stir together the arrowroot starch and cold water until smooth. Set the slurry aside.
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