Xanthan Gum Free Ginger-Scallion Seared Scallops
These seared scallops deliver a restaurant-worthy golden crust with a bright, aromatic sauce built entirely from whole-food ingredients — no stabilizers, no fillers, just clean, bold flavor. The sauce gets its silky body from a simple arrowroot slurry stirred into simmering bone broth, which means you get that glossy, spoon-coating texture without any gums or additives hiding in the mix. Coconut aminos bring a savory depth, while fresh ginger and scallions keep everything lively and a little punchy. A touch of turmeric and apple cider vinegar round out the sauce with warmth and just enough brightness to balance the richness of the scallops. The key to that gorgeous sear is patting the scallops completely dry and giving them space in a screaming-hot cast iron or stainless pan — resist the urge to move them and they'll release on their own with a perfect caramelized crust. Finished with a squeeze of lime and a scatter of dark green scallion tops, this dish looks as impressive as it tastes. It comes together in one skillet and feels like a special occasion meal even on a Tuesday night.
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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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