MSG Free Ginger-Scallion Seared Scallops
Perfectly seared scallops with a glossy, aromatic sauce feel like a restaurant-level achievement, and this recipe absolutely delivers that experience at home. The sauce leans on coconut aminos instead of conventional soy sauce, which means you get that deep, savory umami flavor without any added glutamates — a real win when so many Asian-inspired sauces are off the table. Fresh ginger and sliced scallions build a fragrant base, while apple cider vinegar and a touch of turmeric add brightness and warmth that make the whole dish feel alive. The arrowroot slurry pulls the sauce together into a silky, spoonable consistency that clings beautifully to each scallop. Getting that golden crust is the key move here — dry-packing the scallops and using a screaming-hot cast iron or stainless pan makes it totally achievable. A squeeze of lime at the end cuts through the richness and ties every element together. This is the kind of dish that looks impressive enough for guests but comes together quickly enough for a weeknight treat.
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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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