Gut Friendly Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only indulgence, but this version brings that golden, caramelized crust right to your home kitchen with a sauce that's as nourishing as it is bold. Coconut aminos stand in for soy sauce, keeping things gentle on digestion while still delivering that savory, umami-rich depth you want in a pan sauce. Fresh ginger and scallions add brightness and warmth, and turmeric brings its golden hue along with all the gut-supportive properties it's known for. The sauce is thickened with arrowroot starch rather than anything heavy or inflammatory, so it coats each scallop in a glossy, clean-tasting glaze that feels luxurious without weighing you down. Bone broth forms the backbone of the sauce, making this dish genuinely restorative rather than just a pretty plate. A squeeze of lime at the end lifts everything and keeps the flavors lively. Whether you're deep into a healing protocol or simply cooking with more intention, this is the kind of weeknight dinner that proves eating well never has to mean eating bland.
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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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