Anti Inflammatory Ginger-Scallion Seared Scallops
Seared scallops feel like a restaurant splurge, but this version brings serious elegance to your own kitchen while leaning hard into ingredients that actively support a low-inflammation lifestyle. Coconut oil gives the scallops that irresistible golden crust without any of the refined seed oils that can work against your goals, and the sauce layers in fresh ginger, turmeric, and coconut aminos for a deeply savory, aromatic finish that tastes far more complex than the ingredient list suggests. The apple cider vinegar adds a bright lift, while bone broth gives the sauce a silky, collagen-rich body that thickens beautifully with just a touch of arrowroot starch — no grain-based thickeners needed. Scallions pull double duty here, melting into the sauce base and then showing up fresh and vibrant as a garnish, so every bite has layers of flavor and texture. The key to that perfect sear is patience — letting the scallops sit undisturbed in a screaming-hot pan until they release on their own means you get that caramelized crust every single time. A squeeze of lime over the top right before serving ties everything together with a pop of citrus that makes the whole dish sing. This is the kind of weeknight dinner that looks impressive enough for company but comes together with very little fuss.
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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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