Seed Oil Free Ginger-Scallion Seared Scallops
Perfectly seared scallops with a glossy, aromatic sauce feel like restaurant-level cooking, and this recipe delivers exactly that without a drop of industrial seed oil in sight. Coconut oil is the only fat used here — both for the high-heat sear and the sauce — which means you get that gorgeous golden crust without canola, sunflower, or any of the refined oils that tend to sneak into restaurant versions of dishes like this. The sauce comes together in the same skillet, building on the browned bits left behind by the scallops and layering in fresh ginger, scallions, coconut aminos, apple cider vinegar, and a touch of turmeric for warmth and color. A quick arrowroot slurry thickens everything into a silky, spoonable glaze that clings to each scallop beautifully. Dry-packed sea scallops are the real key here — they release moisture slowly and sear rather than steam, giving you that deep caramelized crust that makes the whole dish sing. A squeeze of lime at the end cuts through the richness and ties every element together. This is the kind of weeknight-special dinner that looks far more impressive than the effort it actually takes.
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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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