Cinnamon Free Ginger-Scallion Seared Scallops
Perfectly seared scallops with a glossy, aromatic pan sauce — this dish looks and tastes like something you'd order at a nice restaurant, but it comes together in your own skillet in minutes. The sauce leans on fresh ginger, scallions, coconut aminos, and a touch of turmeric for a bright, savory depth that pairs beautifully with the caramelized crust on each scallop. Every ingredient here is naturally free of warming spices like cinnamon, so there's no need to audit labels or swap anything out — it just works as written. The trick to that deep golden sear is getting the coconut oil genuinely hot before the scallops hit the pan, then leaving them completely undisturbed so a proper crust can form. A quick arrowroot slurry thickens the sauce in under a minute, giving it that silky, restaurant-quality finish without any flour or starch that might sneak in unwanted additives. A squeeze of lime over the top right before serving cuts through the richness and ties everything together. This one is elegant enough for a dinner party but simple enough for a weeknight when you want something genuinely impressive on the table fast.
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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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