Peanut Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that feel almost too impressive to make at home — but this recipe proves otherwise. The sear happens fast over high heat with coconut oil, building that deep caramelized crust while keeping the centers tender and just barely translucent. What really elevates the whole plate is the pan sauce: fresh ginger, sliced scallions, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric come together in minutes and get silkened with an arrowroot slurry until they coat every scallop in something genuinely craveable. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet depth without any soy or wheat in the mix — and since every ingredient is straightforward and whole, there's no need to scan labels for hidden peanut derivatives or shared-facility warnings. A squeeze of lime and a scatter of fresh scallion greens finish the dish with brightness that cuts right through the richness. This one comes together in a single skillet, which means less cleanup and more time actually enjoying what you made.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!