Yeast Free Ginger-Scallion Seared Scallops
These golden-seared scallops are the kind of dish that looks like it came out of a high-end restaurant kitchen but comes together in a single skillet with straightforward, clean ingredients. The magic is in the technique — patting the scallops bone dry and letting them sear undisturbed in hot coconut oil builds that deep, caramelized crust that makes every bite so satisfying. The pan sauce is where the real flavor lives: fresh ginger, sliced scallions, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric all come together with bone broth into something silky, bright, and just a little savory-sweet. Because the sauce relies on coconut aminos instead of conventional soy sauce or fermented condiments, and uses arrowroot starch as a thickener rather than any grain-based ingredient, it's naturally free of yeast and yeast-derived additives without sacrificing any depth. Store-bought sauces and marinades are often where hidden yeast sneaks in, so building this one from scratch gives you complete control over every component. A squeeze of lime and a scatter of fresh scallion greens at the end brighten the whole plate and make it feel genuinely special. Whether you're cooking for a weeknight dinner or trying to impress someone, this one delivers.
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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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