Hazelnut 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 try this method. A screaming-hot skillet and thoroughly dried scallops are the real secrets here, producing that deep, caramelized sear that makes each bite so satisfying. The pan sauce comes together in the same skillet, built from fresh ginger, scallions, coconut aminos, apple cider vinegar, and a touch of turmeric for warmth and color, then thickened with a quick arrowroot slurry into something glossy and bold. Every single ingredient is straightforward and easy to source, so there's no need to scan labels for hidden nut-based oils or additives that can sneak into restaurant-style sauces. The bright, savory flavors are balanced by a squeeze of lime at the end, which cuts through the richness beautifully. This is the kind of weeknight dinner that looks and tastes like you spent hours, but comes together in a single pan with minimal cleanup.
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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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