Brazil Nut Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that feel almost impossible to pull off at home — until you try this method. Patting the scallops completely dry and searing them in hot coconut oil over high heat is the secret to that deep, caramelized crust that makes the whole dish sing. The pan sauce comes together in the same skillet, layering fresh ginger, scallions, coconut aminos, apple cider vinegar, and a touch of turmeric into something bright, savory, and just a little bit funky in the best way. A quick arrowroot slurry thickens everything into a glossy, spoonable sauce that clings to each scallop beautifully. Bone broth adds a subtle richness that ties the whole thing together without weighing it down. Every ingredient here is straightforward and clean, so there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contamination from mixed products. Finish with a squeeze of lime and a scatter of dark green scallion tops, and you've got a plate that looks and tastes like it came from somewhere with a very long wine list.
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!