BHA & BHT Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce feel like a restaurant splurge, but this version comes together entirely from clean, whole ingredients you can trust. For anyone navigating preservative sensitivities, seafood dishes can be a minefield — processed broths, bottled citrus juices, and pre-seasoned proteins are common culprits for hidden additives. Here, the sauce builds from homemade or AIP-compliant bone broth, fresh-squeezed lemon juice, and real dill, so every element is exactly what it says it is. Coconut oil does double duty, first giving the scallops that deep, caramelized sear and then finishing the sauce with a subtle richness that ties everything together. The technique is straightforward: dry the scallops well, get the pan genuinely hot, and resist the urge to move them — patience is what creates that gorgeous golden crust. A quick garlic-lemon reduction with a handful of fresh herbs is all it takes to turn the fond left in the pan into something that tastes genuinely luxurious. Serve it immediately with lemon wedges and a scatter of parsley, and it's the kind of meal that makes clean eating feel like anything but a compromise.
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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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