Scallops can feel like a restaurant-only indulgence, but this pan-seared version brings that golden-crusted, tender result straight to your home kitchen with ingredients that are completely on-plan. The key is getting the scallops genuinely dry before they hit the pan — that simple step is what creates the deep, caramelized sear that makes the whole dish sing. Coconut oil handles the high heat beautifully here, giving you that perfect crust without any of the refined oils or butter that can be tricky on a candida-conscious plate. The pan sauce comes together in minutes using chicken bone broth, fresh lemon juice, and fragrant dill — no wine, no cream, no sugar, just clean, bright flavors that layer naturally. Garlic adds savory depth while the lemon zest lifts everything at the finish, making the sauce taste far more complex than the short ingredient list suggests. It's the kind of meal that feels genuinely celebratory without requiring any compromises or substitutions you'll notice on the plate.
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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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