Eggless Ginger-Scallion Seared Scallops
Sea scallops this good feel like a restaurant splurge, but this recipe brings that same golden-crusted, tender result straight to your stovetop. The key is starting with dry-packed scallops and a screaming-hot pan with coconut oil — that combination builds the deep, caramelized sear that makes each bite so satisfying. Once the scallops are resting under foil, the same skillet becomes the base for a bright, savory sauce built from fresh ginger, scallions, coconut aminos, apple cider vinegar, and a touch of turmeric, all pulled together with an arrowroot slurry for a glossy, spoonable finish. There's no egg in sight — not in the sear, not in the sauce — so this is a genuinely clean option for anyone navigating that restriction without sacrificing any of the flavor or elegance. The bone broth adds a subtle richness that rounds out the acidity of the vinegar and the warmth of the ginger beautifully. A squeeze of lime and a scatter of fresh scallion greens right before serving keeps everything tasting vibrant and alive. This is the kind of dish that looks impressive on the plate but comes together with straightforward technique and a short ingredient list.
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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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