Celery Free Ginger-Scallion Seared Scallops
These seared scallops deliver serious restaurant-level drama with a golden crust and a glossy, aromatic sauce built from fresh ginger, scallions, coconut aminos, and a splash of apple cider vinegar. The whole dish comes together in one skillet, which means big flavor without a mountain of dishes. Dry-packed sea scallops are the secret here — patting them completely dry before they hit a screaming-hot pan is what creates that deep, caramelized sear that makes every bite so satisfying. The sauce gets its silky body from a quick arrowroot slurry rather than any starchy thickener that might cause concern, and coconut aminos keep things savory and rich without soy. A pinch of turmeric adds a warm, golden hue to the sauce that makes the whole plate look as good as it tastes. Finished with bright lime wedges and a scatter of fresh scallion greens, this is the kind of weeknight dinner that feels genuinely special — no celery, no fillers, no compromises.
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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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