Scallops have a reputation for being restaurant-only territory, but this recipe proves they're completely achievable at home — and the results are genuinely stunning. The key is getting that deep golden crust on each scallop, which comes down to thoroughly drying them and letting a screaming-hot pan do its job undisturbed. Once they're seared to perfection, a quick pan sauce of garlic, chicken bone broth, and fresh lemon juice comes together in minutes, finished with coconut oil and a generous handful of dill for brightness. Every component here is naturally free from capsaicin — no chili flakes, no hot sauce, no hidden pepper heat anywhere in the dish — so you get bold, layered flavor without any of the burn. The lemon zest stirred in at the end adds a fragrant lift that makes the whole sauce feel almost luxurious. It's the kind of dish that looks impressive enough for a dinner party but is simple enough to pull off on a weeknight once you know the technique.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
