Lupin Free Ginger-Scallion Seared Scallops
Seared scallops can feel like restaurant-only territory, but this ginger-scallion version proves they're absolutely achievable at home — and the results are genuinely stunning. The key is starting with dry-packed sea scallops and a screaming-hot pan with coconut oil, which builds that deep golden crust that makes every bite so satisfying. Once the scallops are seared and resting, the sauce comes together fast in the same skillet: fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, a touch of turmeric, and bone broth, all thickened with a quick arrowroot slurry. The whole thing is naturally free from lupin and lupin-derived ingredients, which can sneak into sauces and thickeners in ways that are genuinely hard to track on a restaurant menu or store-bought product. Every component here is straightforward and easy to verify, so you can cook and eat with total confidence. A squeeze of lime and a scatter of dark green scallion tops over the top finish the dish with brightness and color. It's the kind of weeknight-special meal that looks far more impressive than the effort it actually takes.
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!