Barley Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that are absolutely achievable at home, and this ginger-scallion version delivers serious wow factor. The key is starting with dry-packed scallops, patting them completely dry, and giving them space in a screaming-hot pan — that's how you get that deep, caramelized sear without steaming. While the scallops rest, a quick pan sauce comes together with fresh ginger, scallions, coconut aminos, apple cider vinegar, turmeric, and bone broth, thickened to a glossy finish with a simple arrowroot slurry. The whole thing is naturally free from grain-based thickeners and soy sauce, so there's no need to scrutinize labels or swap anything out — every ingredient here is straightforward and clean. Bright, savory, and just a little tangy, the sauce clings beautifully to each scallop and makes the whole plate feel polished without a lot of fuss. A squeeze of lime and a scatter of fresh scallion greens at the end tie everything together with a pop of color and freshness. This one is genuinely impressive enough for a dinner party but simple enough to pull off on a weeknight.
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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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