AIP Friendly Ginger-Scallion Seared Scallops
Seared scallops feel like a restaurant splurge, but this version comes together in under 30 minutes and serves four with almost no fuss. The key is starting with dry-packed scallops and a screaming-hot pan — that combination builds the deep golden crust that makes every bite so satisfying. What really sets this dish apart is the pan sauce: fresh ginger, scallions, coconut aminos, a splash of apple cider vinegar, and bone broth all come together in the same skillet, then get thickened with a quick arrowroot slurry for a glossy, restaurant-worthy finish. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet depth without any of the ingredients that can derail a strict elimination protocol. Turmeric adds a warm, earthy undertone and a gorgeous golden hue to the sauce that makes the whole plate look stunning. Finish with thinly sliced scallion tops and a squeeze of lime, and you have a dish that feels genuinely celebratory — no compromises required.
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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
- 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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