Artificial Flavors Free Lemon-Dill Seared Scallops
Seared scallops feel like a restaurant splurge, but this version comes together in a single skillet with nothing but clean, whole ingredients you can actually pronounce. The technique here is all about patience — patting the scallops bone-dry and letting them rest before they hit a screaming-hot pan is what delivers that deep, golden crust that makes this dish so satisfying. Coconut oil handles the high heat beautifully, and the pan sauce that follows is built from garlic, fresh lemon juice, lemon zest, and chicken bone broth, so every element is straightforward and real. Fresh dill stirred in at the end brings a bright, herby lift that balances the richness of the scallops without any flavoring shortcuts. For anyone navigating labels and ingredient lists, this recipe sidesteps the problem entirely — there are no packaged seasonings, no flavor packets, and no mystery additives hiding in the sauce. It's the kind of meal that feels genuinely indulgent while staying completely uncomplicated at the ingredient level. Serve it with lemon wedges and a scatter of fresh parsley, and it looks as impressive as anything you'd order out.
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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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