Citrus Free Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only indulgence, but this ginger-scallion version proves they're completely achievable at home — and the results are genuinely stunning. The key is dry-packed sea scallops seared in coconut oil over high heat, which builds that deep, golden-brown crust that makes every bite so satisfying. The pan sauce comes together in the same skillet, layering fresh ginger, sliced scallions, coconut aminos, and a touch of apple cider vinegar into something savory, aromatic, and just slightly tangy — all without a drop of citrus juice in the base. For anyone navigating a citrus-free approach, sauces like this can be tricky since so many Asian-inspired recipes lean on orange or lime as a primary flavor builder, but the vinegar and coconut aminos do all the heavy lifting here. A quick arrowroot slurry gives the sauce a glossy, restaurant-quality finish that clings beautifully to each scallop. Bone broth adds a quiet depth that ties everything together without overpowering the delicate sweetness of the seafood. Serve it straight from the pan while everything is hot and the crust is still crisp — this one doesn't wait.
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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)
Can be omittedlime
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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