Rice Free Ginger-Scallion Seared Scallops
These seared scallops are the kind of dish that looks like it came out of a high-end restaurant but comes together in a single skillet with ingredients you can feel genuinely good about. The scallops get a deep, golden-brown crust from a screaming-hot cast iron or stainless steel pan, and then a glossy, aromatic sauce built from fresh ginger, scallions, coconut aminos, and bone broth ties everything together beautifully. Arrowroot starch does the thickening work here, so the sauce coats every scallop in a silky, savory glaze without a grain of rice in sight — not even hiding in a side dish. Coconut aminos bring that umami depth you'd expect from a soy-based sauce, while apple cider vinegar and a touch of turmeric keep the flavor bright and layered. The whole thing is finished with fresh scallion greens and a squeeze of lime, which lifts the richness just enough to make each bite feel clean and vibrant. It's an impressive, elegant plate that happens to work perfectly for anyone navigating a grain-free lifestyle without wanting to sacrifice any of the wow factor.
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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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