Artificial Food Coloring Free Ginger-Scallion Seared Scallops
Scallops can feel like a restaurant-only indulgence, but this pan-seared version brings serious elegance to your own stovetop with nothing but clean, whole ingredients. The real magic here is the sauce — fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a touch of turmeric come together in the same skillet, picking up all those caramelized pan drippings along the way. Every single component is naturally free of synthetic dyes and artificial additives, so there's no label-scanning required before you start cooking. Coconut aminos stand in beautifully for conventional soy sauce, delivering that savory depth without the questionable extras that often sneak into bottled condiments. The arrowroot slurry thickens the sauce into something glossy and spoonable, coating each scallop in a way that feels genuinely luxurious. A squeeze of lime and a scatter of fresh scallion greens at the end brighten the whole plate and make it look as impressive as it tastes. This is the kind of weeknight dinner that makes you wonder why you ever ordered takeout.
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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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