BHA & BHT Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust and a glossy, aromatic sauce — this dish looks and tastes like something from a serious restaurant kitchen, but it comes together in a single skillet with ingredients you can feel genuinely good about. Every component here is chosen with care: coconut aminos stand in for conventional soy sauce, which often contains synthetic preservatives, and the sauce gets its body from a simple arrowroot slurry rather than any additive-laden thickener. Fresh ginger and scallions bring real, bright heat, while a splash of apple cider vinegar and a pinch of turmeric round out the flavor with subtle tang and warmth. The bone broth ties everything together into a silky pan sauce that clings beautifully to each scallop. The key to that coveted sear is starting with dry-packed scallops — no added solutions, no moisture-retaining treatments — and letting them sit undisturbed in a screaming-hot pan until they release on their own. A squeeze of lime at the table lifts the whole plate and makes every bite feel fresh and alive. Whether you're cooking for a weeknight dinner or something a little more special, this one delivers serious flavor without a single questionable ingredient in sight.
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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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