Emulsifier Free Ginger-Scallion Seared Scallops
Seared scallops feel like a restaurant splurge, but this ginger-scallion version proves they're completely achievable at home — and the result is genuinely stunning. The key is starting with dry-packed sea scallops and getting that coconut oil ripping hot so each one develops a deep, caramelized crust before you even think about flipping. The pan sauce comes together in the same skillet, built from fresh ginger, scallions, coconut aminos, apple cider vinegar, turmeric, and bone broth, then thickened with a simple arrowroot slurry — no additives, no stabilizers, nothing you'd need to second-guess on a label. That matters a lot here, because conventional sauces and store-bought condiments are notorious for sneaking in lecithins, polysorbates, and other emulsifying agents that can be genuinely hard to avoid. Every ingredient in this recipe is clean and straightforward, so you get a glossy, restaurant-worthy sauce without any of that. Finished with a squeeze of lime and a scatter of bright green scallion tops, it's the kind of dish that looks like you spent hours but comes together in under twenty minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!