Pregnancy Friendly Ginger-Scallion Seared Scallops

Total time25 min

Prep time10 min

Cook time15 min

4.5

(27)

Pregnancy Friendly Ginger-Scallion Seared Scallops

Sea scallops are one of those ingredients that feel genuinely special on the plate, and this ginger-scallion version delivers restaurant-level results with a sauce that's bright, savory, and just a little bit warming. During pregnancy, seafood choices matter, and large dry-packed sea scallops are a lower-mercury option that still brings serious protein and nutrients to the table. The recipe calls for cooking them to an internal temperature of 145°F, which means you get that gorgeous golden sear while hitting the fully cooked mark that makes them safe to enjoy right now. The sauce comes together in the same pan using coconut aminos, fresh ginger, turmeric, apple cider vinegar, and bone broth — real, recognizable ingredients with no mystery additives to second-guess. Arrowroot starch thickens everything into a glossy, spoonable glaze that clings to each scallop beautifully. A squeeze of lime and a scatter of fresh scallion greens at the end keeps the whole dish feeling vibrant and fresh. It's an elegant, nourishing dinner that comes together quickly and doesn't ask you to compromise on flavor or peace of mind.

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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
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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