Chestnut 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 ingredients you can feel completely confident about. The sauce leans on coconut aminos, fresh ginger, scallions, and a touch of turmeric for a bright, savory depth that complements the natural sweetness of the scallops without overwhelming them. Arrowroot starch thickens everything into a silky, spoonable glaze that clings to each scallop beautifully. For anyone navigating tree nut restrictions, this recipe is naturally free of any nut-derived ingredients — every component, from the coconut oil to the bone broth, is straightforward and easy to verify. The key technique here is patience: letting the scallops sear undisturbed in a screaming-hot pan is what builds that deep, caramelized crust that makes the whole dish sing. A squeeze of lime at the end cuts through the richness and ties everything together. It's an impressive, fuss-free meal that proves elegant cooking doesn't have to mean complicated ingredients.
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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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