Pecan Free Ginger-Scallion Seared Scallops
Perfectly seared scallops with a glossy, aromatic sauce feel like a restaurant-level achievement, and this recipe delivers exactly that kind of wow factor right from your own stovetop. The technique is straightforward — dry-packed sea scallops hit a screaming-hot cast iron or stainless pan and develop that coveted deep golden crust in just a couple of minutes per side. The real magic happens in the pan sauce, where fresh ginger, scallions, coconut aminos, and a splash of apple cider vinegar come together with a silky arrowroot slurry for something bright, savory, and just a little tangy. A touch of turmeric and bone broth round out the flavor with warmth and depth that feels far more complex than the ingredient list suggests. Every component here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — the dish just works as written. Finished with a squeeze of lime and a scatter of fresh scallion greens, it's the kind of elegant weeknight dinner that looks like you spent hours but comes together in under twenty minutes.
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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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