Artificial Flavors Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust and a glossy, aromatic pan sauce — this dish looks and tastes like something you'd order at a nice restaurant, but it comes together in a single skillet with completely clean, whole-food ingredients. Every component earns its place: coconut aminos bring a savory depth, fresh ginger and scallions add brightness and heat, and a touch of turmeric gives the sauce a warm, golden hue without any synthetic color or flavoring in sight. For anyone navigating labels and trying to avoid the artificial flavor additives that sneak into so many bottled sauces and condiments, building the sauce from scratch here is the whole point — and it genuinely delivers. The arrowroot slurry thickens everything into a silky, restaurant-worthy glaze that clings beautifully to each scallop. Getting that deep, caramelized sear is the key move: dry-packing the scallops and giving them undisturbed contact with a screaming-hot pan is what creates that golden crust rather than a steam. A squeeze of lime at the end cuts right through the richness and ties it all together. This one is impressive enough for a dinner party but straightforward enough for a weeknight when you want something special without the ingredient stress.
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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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