Plump, golden-seared sea scallops with a bright lemon-dill pan sauce are the kind of dish that feels restaurant-worthy but comes together entirely in one skillet. The key is getting that deep, caramelized crust — patting the scallops bone-dry and letting them sear undisturbed in hot coconut oil is what makes the difference between a gorgeous golden sear and a sad, steamed result. Once the scallops are resting under foil, the pan does double duty: toasted garlic, chicken bone broth, and fresh lemon juice deglaze all those flavorful browned bits into a sauce that's light, slightly syrupy, and absolutely worth spooning over everything on the plate. A finishing swirl of coconut oil and a handful of fresh dill pull the whole thing together with an herby, citrusy lift. Because the ingredient list leans on whole, straightforward components — scallops, citrus, fresh herbs, and broth — there's nothing here that sneaks in unwanted animal proteins or hidden beef-derived additives to second-guess. It's an elegant, satisfying main that proves you don't need to compromise on flavor or technique to keep things clean.
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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.
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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