Capsaicin Free Ginger-Scallion Seared Scallops
These golden-seared scallops are the kind of restaurant-quality dish that feels almost too elegant to make on a weeknight — and yet the steps are completely approachable. The sauce leans on fresh ginger, scallions, coconut aminos, and a splash of apple cider vinegar to deliver bold, layered flavor without a single hot pepper or capsaicin-containing ingredient in sight. That matters more than it sounds, because so many savory sauces and umami-forward condiments quietly sneak in chili or pepper derivatives that can catch sensitive eaters off guard. Here, every component is intentional and easy to verify. The arrowroot slurry gives the sauce a glossy, clingy texture that coats each scallop beautifully, while the turmeric adds a warm, earthy undertone and a gorgeous color. A high-heat sear in coconut oil is the real secret — it builds that deep, caramelized crust that makes scallops so irresistible, and the fond left in the pan becomes the flavor base for the sauce. Finish with a squeeze of lime and a scatter of fresh scallion greens, and you have a plate that looks and tastes like something 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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