Mustard Free Ginger-Scallion Seared Scallops
Seared scallops can feel intimidating, but this recipe breaks it down into a straightforward, high-heat technique that delivers a stunning golden crust every single time. The sauce is where things get really exciting — fresh ginger, sliced scallions, coconut aminos, and a splash of apple cider vinegar come together in minutes, brightened by a touch of turmeric and thinned with bone broth for a glossy, restaurant-worthy finish. Arrowroot starch thickens everything naturally, so there's no flour or grain-based thickener needed. For anyone navigating condiment labels at the grocery store, this sauce is built entirely from scratch, meaning zero hidden ingredients and none of the cross-contamination concerns that come with bottled dressings or pre-made glazes. The whole dish comes together in one skillet, which means less cleanup and more time to enjoy those perfectly sauced scallops. A squeeze of lime over the top right before serving ties the brightness of the ginger and vinegar together beautifully. This is the kind of elegant, flavor-forward meal that genuinely doesn't feel like it's working around any restrictions at all.
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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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