Wheat Free Ginger-Scallion Seared Scallops
Sea scallops with a perfect golden crust are one of those restaurant-level dishes that's surprisingly achievable at home, and this ginger-scallion version delivers serious wow factor. The sauce comes together right in the same pan using coconut aminos instead of soy sauce, which means all that savory, umami depth is completely free of wheat and gluten without any compromise on flavor. Fresh ginger and sliced scallions bloom in coconut oil before the broth and apple cider vinegar go in, building a bright, aromatic pan sauce that gets silky body from a quick arrowroot slurry. The key to that gorgeous sear is patting the scallops bone-dry and giving them space in a screaming-hot cast iron or stainless skillet — resist the urge to move them and they'll release on their own with a deep, caramelized crust. A hit of turmeric adds a warm, earthy undertone and a beautiful golden hue to the finished sauce. Finished with a squeeze of lime and a scatter of fresh scallion greens, this dish looks and tastes like something you'd order at a nice coastal restaurant — except you made it in under 20 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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