Celery Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce are the kind of restaurant-level dish that feels almost too impressive for a weeknight — but this recipe makes it completely achievable at home. The technique is straightforward: dry the scallops thoroughly, get the coconut oil ripping hot, and let the pan do the work without touching them. That patience is what builds the deep, caramelized sear that makes every bite so satisfying. The pan sauce comes together in minutes using the same skillet, with sliced garlic, chicken bone broth, fresh lemon juice, and a generous handful of dill that makes the whole thing smell incredible. Coconut oil stands in for butter throughout, which keeps the dish clean and free from the hidden vegetable blends or aromatics that can sneak celery into otherwise simple recipes. The finishing touch of lemon zest stirred in off the heat keeps the citrus flavor bright rather than sharp, and the fresh herbs pull everything together beautifully. Serve with lemon wedges and a scatter of parsley, and this one is genuinely hard to believe came out of your own kitchen.
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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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