Lactose Free Ginger-Scallion Seared Scallops
Sea scallops are one of those ingredients that feel genuinely luxurious, and this ginger-scallion preparation leans all the way into that. The key is getting a deep, golden-brown crust by patting the scallops completely dry and searing them in hot coconut oil over high heat — that caramelized exterior is where all the magic happens. The pan sauce comes together in the same skillet, built from fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, turmeric, and bone broth, then thickened with a quick arrowroot slurry for a glossy, restaurant-worthy finish. Every single ingredient here is naturally free of dairy, so there's no substituting or second-guessing — the dish is rich and satisfying entirely on its own terms. Coconut aminos bring a savory, slightly sweet depth that plays beautifully against the brightness of the vinegar and a squeeze of fresh lime at the end. This is the kind of weeknight dinner that looks like you spent hours on it but comes together in one pan with minimal cleanup. Serve it immediately so the crust stays crisp and the sauce stays silky — it's genuinely hard to improve on.
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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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