Black Pepper Free Lemon-Dill Seared Scallops
Seared scallops have a reputation for being restaurant-only territory, but this lemon-dill version proves they're completely achievable at home with just a hot pan and a little patience. The key is getting those scallops bone-dry before they hit the skillet — that's what creates the deep golden crust that makes each bite so satisfying. Coconut oil brings the heat beautifully and keeps everything free from the peppercorns that sneak into so many seafood seasonings and pre-made sauces. Once the scallops are seared to perfection, the pan sauce comes together fast with sliced garlic, chicken bone broth, bright lemon juice, and a generous handful of fresh dill — no spice blends, no hidden seasonings, just clean and vibrant flavor. The finishing swirl of coconut oil gives the sauce a silky, restaurant-worthy texture that coats every scallop. It's the kind of dish that looks impressive enough for a dinner party but is genuinely simple enough for a weeknight when you want something special.
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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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