Gluten Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that feel almost impossible to pull off at home — until you nail the technique. Patting the scallops completely dry and searing them in a screaming-hot skillet with coconut oil is what creates that deep, caramelized crust that makes every bite so satisfying. 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 quick arrowroot slurry instead of flour — so the whole dish is naturally free of gluten without any substitutions that compromise flavor or texture. Coconut aminos do the heavy lifting in place of soy sauce, delivering that savory, slightly sweet depth you want without any wheat-based ingredients hiding in the bottle. The result is bright, a little tangy, warmly spiced, and genuinely elegant. Finished with a squeeze of lime and a scatter of fresh scallion greens, this is the kind of weeknight dinner that looks like you spent hours but comes together in one pan.
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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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