Chestnut Free Lemon-Dill Seared Scallops
Seared scallops have a reputation for being a restaurant-only indulgence, but this recipe proves they're completely achievable at home — and the results are genuinely stunning. The key is getting the scallops bone-dry before they hit a screaming-hot pan, which creates that deep golden crust that makes every bite so satisfying. Coconut oil handles the high heat beautifully, and the pan sauce that follows — built from garlic, chicken bone broth, and a generous hit of fresh lemon juice — pulls all those caramelized bits off the bottom of the skillet into something bright and silky. Fresh dill stirred in at the end keeps the sauce herbaceous and light rather than heavy, so the natural sweetness of the scallops stays front and center. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Serve them immediately with lemon wedges and a little parsley, and this dish looks and tastes like something you'd pay serious money for at a nice seafood spot.
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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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