Cinnamon Free Lemon-Dill Seared Scallops
Scallops have a reputation for being restaurant-only territory, but this recipe proves they're completely achievable at home with just a hot pan and a little patience. The key is getting that deep golden crust on each side, and the step-by-step searing method here walks you through exactly how to pull it off — no guesswork, no rubbery disappointment. Once the scallops are done, the same skillet builds a bright, garlicky pan sauce with chicken bone broth, fresh lemon juice, and a generous handful of dill that ties everything together beautifully. For anyone navigating a cinnamon-free lifestyle, seafood dishes can still be a minefield when pre-made sauces, spice blends, or store-bought broths sneak in unexpected ingredients. This recipe keeps things clean and transparent — every component is straightforward, and using a homemade or carefully sourced AIP-compliant bone broth means you stay in control of what's actually in the dish. Coconut oil does double duty here, both for the high-heat sear and for finishing the sauce with a subtle richness that doesn't compete with the lemon and dill. The result is elegant, deeply flavorful, and genuinely weeknight-friendly once you've got your mise en place ready.
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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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