Citric Acid Free Ginger-Scallion Seared Scallops
Seared scallops feel like a restaurant splurge, but this version comes together in a single skillet with a sauce that is genuinely worth licking off the spoon. The real challenge with scallop dishes is that so many sauces lean on citrus juice or citric-acid-laden condiments to build brightness — this one sidesteps all of that by using coconut aminos, a touch of apple cider vinegar, and fresh ginger to create deep, savory flavor without any problematic additives. Bone broth and a quick arrowroot slurry give the sauce a glossy, restaurant-quality finish that clings beautifully to each scallop. The key to that golden crust is starting with dry-packed scallops and a screaming-hot pan — the recipe walks you through exactly when to flip and what temperature to pull them at, so you are not left guessing. Turmeric adds a warm, earthy undertone and a gorgeous golden hue to the sauce, while fresh ginger and scallions keep every bite lively and aromatic. Serve with the reserved dark green scallion tops scattered over the top and lime wedges on the side for anyone at the table who can tolerate them — the dish is completely satisfying either way.
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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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