Cashew Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust and a glossy, aromatic sauce — this dish looks and tastes like something you'd order at a nice restaurant, but it comes together in a single skillet with surprisingly straightforward steps. The sauce leans on fresh ginger, scallions, coconut aminos, and a splash of apple cider vinegar for a bright, savory depth that clings beautifully to each seared scallop. A quick arrowroot slurry thickens everything without any grain-based thickeners, and bone broth rounds out the flavor with a little extra richness. Tree nut allergies can make restaurant seafood dishes genuinely risky — sauces and finishing oils are common hiding spots — so building this one from scratch with clean, whole ingredients puts you fully in control. The key to that gorgeous crust is using dry-packed scallops and a screaming-hot pan, so don't rush the preheat. Finished with a squeeze of lime and a scatter of fresh scallion greens, this is the kind of weeknight dinner that feels like a real occasion.
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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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