Turkey Free Ginger-Scallion Seared Scallops
Sea scallops are one of those ingredients that feel genuinely luxurious, and this ginger-scallion preparation leans all the way into that. The key move is getting a deep, golden-brown crust on each scallop by patting them completely dry and giving them space in a screaming-hot pan — no crowding, no fussing, just a proper sear that locks in that sweet, briny flavor. The pan sauce comes together in the same skillet, building on all those caramelized bits with fresh ginger, sliced scallions, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric for warmth and color. A quick arrowroot slurry thickens everything into a glossy, spoonable sauce that clings beautifully to each scallop without any grain-based thickeners. Bone broth rounds out the sauce with a savory depth that makes the whole dish feel far more involved than it actually is. For anyone navigating poultry-free eating, this is the kind of elegant, protein-forward recipe that proves you are not missing a thing — scallops are the star here, full stop. Finish with the reserved dark green scallion tops and a squeeze of lime, and you have a restaurant-worthy plate on your table in minutes.
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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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