Alpha Gal Friendly Lemon-Dill Seared Scallops
Scallops are one of those ingredients that feel genuinely luxurious without requiring a culinary degree, and this lemon-dill version delivers a restaurant-worthy sear right in your own kitchen. The key is getting the scallops completely dry before they hit the pan — that step, combined with high heat and coconut oil, builds the kind of deep golden crust that makes the whole dish sing. Because this recipe skips butter and every other mammal-derived fat in favor of coconut oil, it sidesteps the alpha-gal concern entirely without sacrificing any of the richness you'd expect from a classic pan sauce. The broth-based sauce comes together in the same skillet, picking up all those caramelized bits and brightening with fresh lemon juice, zest, and a generous handful of dill. It's the kind of weeknight dinner that looks like you spent hours on it but comes together in well under thirty minutes. Serve it straight from the pan with lemon wedges alongside and you've got something genuinely special on the table.
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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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