Seeds Free Ginger-Scallion Seared Scallops
These seared scallops are the kind of dish that looks like it came out of a restaurant kitchen but comes together in a single skillet with straightforward, clean ingredients. The scallops get a serious golden crust from a screaming-hot pan and coconut oil, then get finished in a glossy, aromatic sauce built from fresh ginger, scallions, coconut aminos, apple cider vinegar, and a touch of turmeric. Arrowroot starch thickens the sauce beautifully without any grain-based thickeners, and coconut aminos stand in for soy sauce without any of the seed-derived concerns that can make Asian-inspired sauces tricky to navigate. The result is a bright, savory glaze that clings to every scallop and tastes far more complex than the ingredient list suggests. Bone broth adds a subtle richness that ties everything together, while a squeeze of lime at the end cuts right through it. This is the kind of weeknight-meets-special-occasion recipe that earns a permanent spot in your rotation.
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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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