Paleo Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that feel intimidating at home, but this recipe makes the process genuinely approachable. The sear happens fast over high heat in coconut oil, building that deep caramelized crust that makes scallops so irresistible, while the quick pan sauce brings everything together with bright, layered flavor. Fresh ginger and scallions hit the skillet first, then coconut aminos, apple cider vinegar, turmeric, and bone broth go in to lift all those gorgeous browned bits — it's a sauce that tastes far more complex than the ingredient list suggests. Arrowroot starch thickens everything cleanly without any grain-based thickeners, which is exactly the kind of swap that makes this dish work so well for grain-free eating. Coconut aminos stand in for soy sauce seamlessly, delivering that savory, slightly sweet depth without anything off-limits sneaking into the pan. The whole thing comes together in one skillet, which means less cleanup and more time enjoying scallops that are tender in the center, golden on the outside, and glossed with a sauce you'll want to eat with a spoon.
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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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