Soy Free Ginger-Scallion Seared Scallops
Sea scallops this good rarely come together so fast or so cleanly. Dry-packed scallops hit a screaming-hot cast iron or stainless pan with coconut oil, and within minutes you get that deep, caramelized crust that makes scallops worth cooking at home — no restaurant required. The real star is the pan sauce that follows: fresh ginger, sliced scallions, coconut aminos, a splash of apple cider vinegar, and a touch of bone broth all come together with an arrowroot slurry into something glossy, bright, and just a little savory-sweet. Coconut aminos do the heavy lifting here in place of traditional soy-based sauces, so you get all that umami depth without any soy whatsoever — no label-reading anxiety, no hidden ingredients. A pinch of turmeric adds a warm, earthy undertone that ties the whole sauce together beautifully. Finished with fresh scallion greens and a squeeze of lime, this dish looks and tastes like something you'd order at a nice seafood spot, but it comes together in one skillet with ingredients you can feel completely confident about.
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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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