Almond Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust and a glossy, aromatic sauce — this dish looks and tastes like something you'd order at a nice restaurant, but it comes together in a single skillet with straightforward pantry staples. The sauce leans on fresh ginger, scallions, coconut aminos, and a touch of turmeric for a bright, savory depth that coats every scallop beautifully. Coconut oil pulls double duty here, giving the scallops that deep caramelized sear while also building the base of the sauce — no butter, no nuts, no hidden ingredients to second-guess. The arrowroot slurry thickens everything into a silky, restaurant-worthy finish without any grain-based thickeners. Bone broth adds a quiet richness that ties the whole sauce together, and a squeeze of lime at the end lifts every flavor on the plate. If you've ever struggled to get a proper crust on scallops at home, the key is right here: dry-packed scallops, a screaming-hot pan, and the patience to leave them alone for two full minutes. Finish with those dark green scallion tops and you've got a stunning, clean-ingredient meal that genuinely delivers on every level.
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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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