Chicken Free Ginger-Scallion Seared Scallops
Sea scallops are one of those ingredients that feel genuinely luxurious, and this ginger-scallion preparation does them full justice. The key is starting with dry-packed scallops and a screaming-hot pan — that combination is what builds the deep, caramelized crust that makes each bite so satisfying. Once the scallops are seared and resting, the sauce comes together quickly in the same skillet: fresh ginger, sliced scallions, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric all simmer together into something bright, savory, and just a little bit funky in the best way. A quick arrowroot slurry thickens everything to a glossy, spoonable consistency that clings beautifully to each scallop. Bone broth adds a subtle depth to the sauce without any poultry in sight, so this is a genuinely satisfying seafood-forward dish that stands completely on its own. Finish with the reserved dark green scallion tops and a squeeze of lime, and you have a plate that looks and tastes like it came out of a serious restaurant kitchen.
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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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