Beef Free Ginger-Scallion Seared Scallops
Sea scallops this good deserve a sauce that can actually keep up, and the combination of fresh ginger, scallions, coconut aminos, and a touch of turmeric delivers something genuinely restaurant-worthy. The key to that gorgeous golden crust is patting the scallops completely dry and giving them space in a screaming-hot pan — resist the urge to move them and they'll release on their own when they're ready. A quick arrowroot slurry pulls the pan sauce together in under a minute, giving it a glossy, spoonable consistency that clings to every scallop beautifully. Coconut aminos bring a savory, slightly sweet depth that plays perfectly against the brightness of apple cider vinegar and a squeeze of lime at the end. Because every component here is naturally free of beef and beef-derived ingredients — including the bone broth, which is specified as homemade or AIP-compliant — there's no need to scrutinize labels or swap anything out. The whole dish comes together in one skillet, which means less cleanup and more time enjoying what is honestly a stunning plate of food. Finish with those dark green scallion tops and a wedge of lime, and you've got a dish that looks like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!