Low Sugar Lemon-Dill Seared Scallops
Scallops have a natural sweetness that needs absolutely nothing added to shine, and this recipe leans into that beautifully. The technique here is everything — patting the scallops bone dry and letting them rest before they hit a screaming-hot pan is what creates that deep, golden crust that makes restaurant-style searing possible at home. Coconut oil handles the high heat without burning, and once the scallops are rested under foil, the pan comes alive with sliced garlic, bright lemon juice, and chicken bone broth that reduces into a glossy, savory sauce. Fresh dill stirred in at the very end keeps the herb flavor vibrant rather than cooked-out, and a final hit of lemon zest ties the whole thing together. There's no sweetener of any kind hiding in this dish — just clean, whole ingredients doing exactly what they're supposed to do. It's the kind of meal that looks impressive enough for a dinner party but comes together in under twenty minutes once you've got your mise en place ready.
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Learn more →Ingredients
4 servings
- 1 ½ lb large sea scallops (about 12–16 count), side muscle removed
- ½ tsp fine sea salt
- 2 tbsp coconut oil, divided
For the pan sauce
- 3 cloves garlic, thinly sliced
- ⅓ cup chicken bone broth (homemade or aip-compliant brand)
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tbsp coconut oil (for finishing the sauce)
- 3 tbsp fresh dill, roughly chopped
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry on all sides with paper towels, then season with the fine sea salt. Set them on a clean plate and let them rest uncovered at room temperature for 5 minutes — the surface should look visibly dry before they go into the pan.
- 2
Heat 1 1/2 tbsp of the coconut oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil shimmers and just begins to smoke. Add the scallops in a single layer, flat-side down, without crowding — work in two batches if needed. Sear undisturbed for 2 to 2 1/2 minutes, until the underside is deep golden-brown and releases cleanly from the pan.
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