Nutmeg Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust and a glossy, aromatic sauce feel like a restaurant splurge, but this recipe brings that experience straight to your stovetop. The sauce leans on fresh ginger, scallions, coconut aminos, and a touch of turmeric for warmth and depth — bold, layered flavors that never need a hint of nutmeg to feel complete. That matters more than it sounds, because so many savory sauces and spice blends quietly sneak it in, making dishes like this harder to enjoy with confidence. Here, every ingredient is straightforward and visible, so there's no second-guessing what's in your pan. The technique is just as satisfying as the flavor: a screaming-hot skillet builds that deep, caramelized sear, while the arrowroot slurry pulls the pan sauce together into something silky and spoonable. A squeeze of lime and a scatter of fresh scallion greens at the end keep everything bright and lively. It's an impressive plate that comes together with clean, simple ingredients and zero compromise.
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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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