Mushroom Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that are absolutely achievable at home, and this ginger-scallion version delivers serious flavor without a single ingredient that needs to be avoided. The sauce comes together right in the same skillet, built from fresh ginger, coconut aminos, apple cider vinegar, a touch of turmeric, and bone broth — bright, savory, and just a little tangy. An arrowroot slurry thickens everything into a glossy, spoonable sauce that clings to each scallop beautifully. Many umami-forward sauces and Asian-inspired dishes lean heavily on mushroom-based ingredients or broths, but this one gets all that depth from coconut aminos and good-quality bone broth instead. The key to that gorgeous sear is patting the scallops completely dry and giving them space in a screaming-hot pan — resist the urge to move them and they'll release on their own with a deep, caramelized crust. Finished with sliced scallion greens and a squeeze of lime, this is the kind of dish that looks impressive enough for a dinner party but comes together fast enough for a weeknight.
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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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