Black Pepper Free Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only treat, but this ginger-scallion version proves they're absolutely achievable at home — and completely free of the one spice that sneaks into nearly every savory sauce and seasoning blend. The magic here is a high-heat sear in coconut oil that builds a deep, golden crust on each scallop before a fragrant pan sauce comes together in the same skillet. That sauce layers fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a touch of turmeric into something bright, savory, and just a little tangy — no black pepper required, and honestly, nothing is missing. The arrowroot slurry thickens everything into a glossy, spoonable coating that clings to each scallop beautifully. A squeeze of lime and a scatter of dark green scallion tops at the end bring the whole plate to life. This is the kind of dish that looks impressive enough for a dinner party but comes together fast enough for a weeknight when you want something that actually feels special.
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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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