Honey Free Ginger-Scallion Seared Scallops
These seared scallops are the kind of restaurant-worthy dish that feels almost too impressive for a weeknight, yet comes together with a focused, straightforward technique and a handful of clean ingredients. The magic starts with a screaming-hot pan and dry-packed sea scallops — that combination is what builds the deep, golden-brown crust that makes every bite so satisfying. The pan sauce is where things get really interesting: fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a touch of turmeric come together with bone broth and a quick arrowroot slurry into something glossy, savory, and just a little bright. Because the sauce leans on coconut aminos and apple cider vinegar for its depth and tang, there's no need for any sweetener — the flavor is bold and complete without it. That makes this a genuinely easy win for anyone navigating recipes where sweeteners tend to sneak in through sauces and glazes. Finish with a squeeze of lime and a scatter of dark green scallion tops, and you've got a plate that looks like it took far more effort than it did.
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!