Legume Free Ginger-Scallion Seared Scallops
Sea scallops with a golden sear and a glossy, aromatic sauce feel like restaurant cooking, but this version comes together in a single skillet with ingredients you can feel confident about. The sauce leans on coconut aminos, fresh ginger, scallions, and a splash of apple cider vinegar for a bright, savory depth that coats every scallop beautifully — no soy, no beans, no legume-derived thickeners anywhere in sight. Arrowroot starch does the thickening work here, giving the sauce that silky, spoonable consistency without any cornstarch or bean-based alternatives. Getting that deep golden crust is the real magic trick: patting the scallops completely dry and letting them sear undisturbed in hot coconut oil is what creates that caramelized exterior that makes this dish so satisfying. The whole thing comes together fast, so having your sauce ingredients prepped before the scallops hit the pan is the key to keeping everything on track. Finished with a squeeze of lime and a scatter of fresh scallion greens, it's the kind of weeknight dinner that looks far more impressive than the effort required.
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!