Pork Free Ginger-Scallion Seared Scallops
Sea scallops this good feel like a restaurant splurge, but this recipe brings that same golden-crusted, tender result straight to your stovetop. The key is starting with dry-packed scallops and a screaming-hot pan with coconut oil — that combination builds the deep, caramelized sear that makes every bite so satisfying. Once the scallops are resting under foil, the same skillet becomes the base for a bright, savory sauce built from fresh ginger, scallions, coconut aminos, apple cider vinegar, and a splash of bone broth, thickened with a quick arrowroot slurry. The turmeric adds a warm, earthy undertone that ties everything together without overpowering the natural sweetness of the scallops. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from start to finish. A squeeze of lime over the top right before serving lifts the whole dish and makes it feel genuinely special. Whether you're cooking for a weeknight dinner or something a little more impressive, this one delivers serious flavor with a surprisingly short ingredient list.
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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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