Anti Inflammatory Lemon-Dill Seared Scallops
Scallops have a reputation for being restaurant-only territory, but this recipe proves they're completely achievable at home — and the results are genuinely stunning. The key is getting that deep golden sear, which comes down to thoroughly drying the scallops and letting a hot cast iron or stainless steel pan do its thing with coconut oil. Once the scallops are seared to perfection, a quick pan sauce built from garlic, chicken bone broth, and bright lemon juice comes together in just a few minutes, finishing with a generous handful of fresh dill that makes the whole dish feel alive. Every ingredient here pulls double duty — coconut oil, bone broth, garlic, lemon, and dill are all recognized for their role in a diet focused on reducing inflammation, so nothing feels like a compromise. The sauce is light but deeply savory, clinging to each scallop with just enough body to make every bite feel luxurious. This is the kind of dish that looks impressive enough for a dinner party but is straightforward enough to pull off on a weeknight once you know the technique.
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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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