Sesame Free Ginger-Scallion Seared Scallops
Scallops with a glossy, aromatic sauce feel like restaurant-level cooking, and this version absolutely delivers on that promise. The real trick is getting a deep golden crust on each scallop by patting them completely dry and letting a screaming-hot pan do the work — no crowding, no fussing, just two minutes of undisturbed searing per side. The sauce comes together in the same skillet, building on all those caramelized bits with fresh ginger, sliced scallions, coconut aminos, and a splash of apple cider vinegar for brightness. A quick arrowroot slurry pulls it all into a silky, spoonable glaze that clings to every scallop beautifully. Coconut aminos stand in for traditional soy-based sauces here, which means you get that savory, slightly sweet depth without any wheat or sesame sneaking into the dish — a genuine win for anyone navigating those ingredient labels at the store. Finished with a squeeze of lime and a scatter of fresh scallion greens, this is the kind of weeknight 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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