Barley Free Lemon-Dill Seared Scallops
Scallops done right are one of those genuinely impressive weeknight wins — a deep golden crust on the outside, tender and just-set through the middle, and a pan sauce bright enough to make you forget you ever needed a reservation. The technique here is all about patience: thoroughly dried scallops, a properly hot pan, and the discipline not to move them until that crust releases on its own. Coconut oil handles the high heat beautifully and keeps every ingredient in this dish completely grain-free, so there's no need to audit labels for hidden cereal derivatives the way you might with a butter-based restaurant version. Once the scallops are resting under foil, the same pan builds a quick sauce from sliced garlic, chicken bone broth, and a generous hit of fresh lemon juice — all those caramelized bits from the sear dissolving into something silky and savory. A finish of lemon zest and roughly chopped dill keeps the whole thing tasting clean and coastal rather than heavy. Serve with lemon wedges alongside and you've got a plate that looks like serious effort and tastes even better than it looks.
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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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