Brazil Nut Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce — this dish feels like something you'd order at a nice coastal restaurant, but it comes together in your own kitchen with a short list of clean ingredients. Coconut oil does double duty here, giving the scallops that deep, caramelized sear and then finishing the sauce with a subtle richness that ties everything together. The lemon-dill combination is genuinely vibrant — fresh zest, a squeeze of juice, and a generous handful of chopped dill hit the pan right at the end so the flavors stay sharp and fragrant rather than cooked down into the background. A quick garlic sauté and a splash of chicken bone broth build the base of the sauce, and the whole thing reduces into something slightly syrupy and absolutely spoonable. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects — no nut oils, no nut-based thickeners, just straightforward ingredients you can easily verify. The technique is all about patience: dry scallops, a screaming-hot pan, and the discipline not to move them until that crust forms. Get those steps right and you'll have restaurant-quality results on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!