Whole 30 Ginger-Scallion Seared Scallops
Seared scallops can feel like a restaurant-only treat, but this ginger-scallion version proves they're completely achievable at home — and the results are genuinely stunning. The key is dry-packed sea scallops and a screaming-hot pan with coconut oil, which together build that deep, golden-brown crust that makes scallops worth eating in the first place. The pan sauce comes together in the same skillet, layering fresh ginger, scallions, coconut aminos, apple cider vinegar, and turmeric into something bright, savory, and just a little silky from an arrowroot slurry. Coconut aminos stand in beautifully for soy sauce here, delivering that umami depth without any of the off-plan ingredients you'd find in a conventional stir-fry sauce. A splash of compliant bone broth rounds out the sauce and ties everything together with a little extra body. 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 seafood spot — no compromises required.
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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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