Oats Free Ginger-Scallion Seared Scallops
These golden-seared scallops are the kind of dish that looks like it came out of a high-end restaurant but comes together in a single skillet with straightforward, wholesome ingredients. The technique is everything here — patting the scallops completely dry and letting them sear undisturbed in hot coconut oil builds that deeply caramelized crust that makes each bite so satisfying. The pan sauce is where the real magic happens: fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a touch of turmeric come together with bone broth and a quick arrowroot slurry into something glossy, fragrant, and just a little tangy. Because every component is naturally grain-free, there's no need to scrutinize labels or swap anything out — the recipe is clean from the start. Coconut aminos do a beautiful job standing in for soy-based sauces, delivering that savory depth without any of the usual concerns. A squeeze of lime and a scatter of fresh scallion greens at the end brighten the whole plate and make it feel genuinely elegant. Whether you're cooking for a weeknight dinner or something a little more special, this one is fast, impressive, and completely fuss-free.
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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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