Macadamia Free Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only luxury, but this ginger-scallion version proves they're absolutely weeknight-achievable at home. The key is starting with dry-packed sea scallops and a screaming-hot skillet with coconut oil — that combination builds the kind of deep, golden crust that makes scallops worth every penny. Once the scallops are seared and resting, the pan comes alive with fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a splash of bone broth, all pulled together into a glossy, lightly thickened sauce using a simple arrowroot slurry. The turmeric adds a warm, earthy undertone that plays beautifully against the bright acidity of the vinegar and a final squeeze of lime. Every ingredient here is straightforward and easy to source, with no tree nuts of any kind in the mix — so anyone navigating macadamia or broader nut concerns can dig in without a second thought. Serve it the moment the sauce coats those scallops, and don't skip the dark green scallion tops scattered over the top — they add a fresh pop of color and flavor that makes the whole plate look stunning.
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!