Nightshade Free Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only luxury, but this ginger-scallion version proves they're completely achievable at home — and the results are genuinely stunning. The key is getting that deep golden crust by patting the scallops bone dry and letting a screaming-hot skillet do its work undisturbed, which gives you that caramelized exterior with a tender, just-set center. The pan sauce comes together in the same skillet, building on all those browned bits with fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a touch of turmeric for warmth and color. An arrowroot slurry thickens everything into a glossy, savory coating that clings beautifully to each scallop without any flour or cornstarch. For anyone navigating a nightshade-free lifestyle, this dish is a genuine treat — no tomatoes, no peppers, no paprika hiding in a spice blend, just clean, bold flavors that stand entirely on their own. Coconut aminos step in where soy sauce might otherwise go, delivering that umami depth without any of the usual concerns. Finish with a squeeze of lime and a scatter of fresh scallion greens, and you've got a plate that looks and tastes like it took far more effort than it actually did.
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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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