Carrageenan Free Lemon-Dill Seared Scallops
Scallops done right are one of the most satisfying things you can pull off in a home kitchen — that deep golden crust, the tender center, and a bright pan sauce that makes the whole dish feel restaurant-worthy. The key here is patience: thoroughly drying the scallops and letting them sear undisturbed in hot coconut oil is what creates that caramelized crust without any steaming or sticking. Coconut oil stands in beautifully for butter throughout the recipe, both for searing and for finishing the sauce with a silky richness. The pan sauce comes together fast with sliced garlic, fresh lemon juice and zest, chicken bone broth, and a generous handful of dill — clean, bright flavors that let the scallops shine. For anyone navigating carrageenan concerns, the tricky part is usually sourcing seafood and broths that haven't been processed with additives — using homemade or a verified AIP-compliant bone broth keeps this dish completely on track. Every ingredient here is whole and straightforward, so there's no label-reading anxiety, just good cooking. Finish with a squeeze of lemon and a scatter of fresh parsley, and this one is genuinely hard to beat.
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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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