Pescatarian Ginger-Scallion Seared Scallops

Total time25 min

Prep time10 min

Cook time15 min

Pescatarian Ginger-Scallion Seared Scallops

Sea scallops are one of those ingredients that feel genuinely luxurious, and this ginger-scallion preparation treats them exactly the way they deserve. The key move is getting a deep, golden-brown crust by patting the scallops completely dry and searing them in hot coconut oil without touching them — patience here pays off in a big way. Once they're off the heat, the same pan builds a glossy, savory sauce from fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, a hint of turmeric, and bone broth, all pulled together with a quick arrowroot slurry. The result is bright, a little tangy, and just bold enough to complement the natural sweetness of the scallops without overwhelming them. Finished with a squeeze of lime and a scatter of dark green scallion tops, this dish looks like something you'd order at a nice restaurant and tastes even better. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.

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Ingredients

4 servings

1 ½ lb large dry-packed sea scallops (about 12–16 scallops), side muscle removed
½ tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
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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