Nitrate & Nitrite Free Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only luxury, but this ginger-scallion version proves they're completely doable at home — and the results are genuinely stunning. The key is starting with dry-packed sea scallops and a screaming-hot pan, which together build that deep, golden crust that makes every bite so satisfying. The sauce comes together in the same skillet using coconut aminos instead of conventional soy sauce, which means you're skipping the preservatives and additives that sneak into so many bottled condiments. Fresh ginger, scallions, apple cider vinegar, and a touch of turmeric give the sauce a bright, layered flavor, while arrowroot starch thickens it into something glossy and spoonable. Bone broth adds a quiet richness that ties everything together without any cured or processed ingredients in sight. A squeeze of lime and a scatter of dark green scallion tops at the end keep the whole dish feeling fresh and vibrant. It's the kind of weeknight dinner that looks like you tried much harder than you 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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