PCOS Friendly Ginger-Scallion Seared Scallops
Scallops are one of those proteins that feel genuinely luxurious, and this ginger-scallion version delivers a restaurant-worthy sear with a glossy, flavor-packed sauce that comes together in the same pan. The combination of fresh ginger, turmeric, and coconut aminos hits every note — warming, savory, and just a little bright — without a drop of refined sugar or inflammatory seed oils in sight. That matters a lot when you're managing hormonal balance, since keeping blood sugar steady and reducing inflammatory ingredients is a core part of eating well with PCOS. Dry-packed sea scallops seared in coconut oil over high heat develop that deep golden crust that makes the whole dish feel indulgent, while the arrowroot-thickened bone broth sauce keeps things clean and nourishing. Apple cider vinegar adds a subtle tang that lifts the richness of the scallops without overpowering the delicate sweetness of the seafood. A squeeze of lime and a scatter of fresh scallion greens at the end make it look as good as it tastes. This is the kind of weeknight dinner that proves eating for your health doesn't have to mean eating boring food.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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