Paraben Free Ginger-Scallion Seared Scallops
These seared scallops are the kind of restaurant-worthy dish that feels almost too impressive for a weeknight, yet comes together with a focused handful of clean, whole-food ingredients. The technique is straightforward: a screaming-hot skillet and dry-packed sea scallops create that gorgeous, caramelized crust that makes scallops so irresistible, while a quick pan sauce built from fresh ginger, scallions, coconut aminos, and apple cider vinegar delivers bright, savory depth in under a minute. Coconut oil handles the searing and the sauce, keeping everything consistent and free from the synthetic additives and preservatives that can lurk in conventional cooking fats and bottled condiments. Arrowroot starch thickens the sauce naturally, so there's no need for anything processed or chemically derived to get that silky, glossy finish. A splash of bone broth and a whisper of turmeric round out the flavor with warmth and a subtle golden hue that makes the whole plate look stunning. Finished with fresh scallion greens and a squeeze of lime, this is the kind of meal that proves eating with intention doesn't mean sacrificing any of the pleasure.
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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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