Almond Free Lemon-Dill Seared Scallops

Total time25 min

Prep time10 min

Cook time10 min

Seared scallops can feel intimidating, but this recipe walks you through every step — from getting that deep golden crust to building a bright, herbaceous pan sauce that comes together in minutes. The technique is all about patience: thoroughly dried scallops, a screaming-hot pan, and the discipline not to move them until they release on their own. What you get is a restaurant-worthy sear with caramelized edges and a tender, just-set center that's genuinely hard to beat. The pan sauce is where this dish really sings. Toasted garlic, chicken bone broth, and a generous hit of fresh lemon juice deglaze all those browned bits, then a finishing spoonful of coconut oil and a handful of chopped dill pull everything into something silky and fragrant. It's clean, vibrant, and completely free of any nut-based ingredients — no almond flour coatings, no almond-derived oils, nothing to second-guess. For anyone navigating tree nut concerns, this kind of elegant seafood dish can sometimes feel off-limits when restaurant versions sneak in almond-crusted preparations or nut-based sauces. Here, every ingredient is straightforward and easy to verify. Serve with lemon wedges and a scatter of fresh parsley, and you've got a showstopper that looks far more complicated than it actually is.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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