Gelatin Free Ginger-Scallion Seared Scallops
Sea scallops with a perfectly seared crust and a glossy, aromatic pan sauce — this dish feels like something you'd order at a nice restaurant, but it comes together in your own skillet with surprisingly little fuss. The sauce leans on coconut aminos, fresh ginger, and a touch of apple cider vinegar for a bright, savory depth that coats every scallop beautifully. An arrowroot slurry does the thickening work here, so there's no need for any animal-derived setting agents that can sneak into store-bought sauces or pre-made glazes. The bone broth base adds a rich, savory backbone that ties the whole sauce together without relying on anything processed or questionable. Getting that golden crust is all about patience — dry scallops, a screaming-hot pan, and the discipline not to move them until they release on their own. A squeeze of lime and a scatter of fresh scallion greens at the end keep everything tasting vibrant and alive. It's an impressive, clean plate that genuinely delivers on both flavor and peace of mind.
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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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