Carrageenan Free Ginger-Scallion Seared Scallops
Seared scallops feel like a restaurant splurge, but this ginger-scallion version comes together in a single skillet and delivers that same golden crust and silky sauce without any of the usual ingredient concerns. Carrageenan — a common additive in processed seafood products, dairy alternatives, and even some broths — can be surprisingly hard to avoid, which is exactly why this recipe leans on dry-packed sea scallops and a homemade or verified AIP-compliant bone broth instead. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and a touch of turmeric, thickened with a simple arrowroot slurry rather than anything processed or additive-laden. High heat and a dry scallop surface are the secrets to that deep, caramelized sear — the kind that releases cleanly from the pan and looks genuinely impressive on the plate. A squeeze of lime and a scatter of bright green scallion tops finish everything off with freshness and color. It's the kind of weeknight dinner that feels like a special occasion without requiring one.
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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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