Candida Diet Friendly Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust and a glossy, aromatic sauce feel like a restaurant splurge — and this version delivers exactly that without a single ingredient that would throw off a carefully managed anti-fungal eating plan. The sauce leans on coconut aminos instead of soy sauce and apple cider vinegar in place of anything fermented or sugar-laden, so the savory, tangy depth you'd expect is all there without the compromise. Fresh ginger and scallions bring brightness and a gentle heat, while ground turmeric adds warmth and color that makes the whole dish look as good as it tastes. Arrowroot starch thickens the pan sauce into something silky and spoonable — no cornstarch, no flour, no fuss. Bone broth ties everything together and adds a richness that feels genuinely indulgent. The high-heat sear in coconut oil is what creates that irresistible caramelized crust, and the technique is straightforward enough that even a weeknight cook can nail it on the first try. Finish with a squeeze of lime and a scatter of dark green scallion tops, and this is the kind of plate that makes restrictive eating feel anything but.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 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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