Dairy Free Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only indulgence, but this ginger-scallion version brings that same golden-crusted, silky-sauced magic straight to your home kitchen — and every single component is completely free of dairy. The secret to that gorgeous crust is patting the scallops bone-dry before they ever hit the pan, then letting a screaming-hot skillet and coconut oil do the heavy lifting undisturbed. Once flipped, the whole cook is just a few minutes, so dinner comes together faster than you'd expect for something this impressive. The pan sauce is where things get really exciting — fresh ginger, sliced scallions, coconut aminos, and a splash of apple cider vinegar deglaze all those caramelized bits, while a quick arrowroot slurry pulls it into a glossy, restaurant-worthy finish. Bone broth adds a subtle savory depth that rounds out the brightness of the vinegar and the warmth of the turmeric without any cream or butter in sight. A squeeze of lime and a scatter of dark green scallion tops right before serving make this dish look as good as it tastes. Whether you're cooking for a special occasion or just craving something a little elevated on a weeknight, this one absolutely delivers.
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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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