Mediterranean Diet Friendly Ginger-Scallion Seared Scallops
Sea scallops are one of the ocean's great gifts — lean, sweet, and packed with protein — and this preparation does them serious justice. A screaming-hot skillet builds that coveted golden crust in just a couple of minutes per side, while a quick pan sauce of fresh ginger, scallions, coconut aminos, apple cider vinegar, and turmeric pulls together in the same pan before you can even set the table. The result is bright, savory, and just a little aromatic — the kind of dish that feels restaurant-worthy without requiring any special skills. Scallops fit beautifully into a Mediterranean-style way of eating because they're a naturally light, high-quality protein that pairs well with bold, plant-forward flavors rather than heavy cream sauces. The bone broth base adds depth without weighing anything down, and the arrowroot slurry thickens the sauce to a glossy, spoonable consistency that clings to every scallop. A squeeze of lime and a scatter of fresh scallion greens at the end keep things lively and fresh. This one is fast enough for a weeknight but impressive enough to serve to guests.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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