Walnut 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 any of the fuss or hidden allergens that can make seafood dishes stressful. The scallops get a deep golden crust from a screaming-hot cast iron or stainless steel pan, and that caramelized exterior against the tender, sweet interior is genuinely hard to beat. The sauce comes together in the same skillet — ginger, scallions, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric create something bright, savory, and just a little funky in the best possible way. Arrowroot starch thickens everything into a silky glaze that clings to each scallop beautifully, and bone broth adds a quiet depth that rounds out all the bold flavors. Every ingredient here is straightforward and clean, so you never have to second-guess what's going into the pan. A squeeze of lime and a scatter of fresh scallion greens at the end bring a pop of freshness that makes the whole plate sing. This one is impressive enough for a dinner party but simple enough to pull off on a weeknight.
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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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