Citric Acid Free Lemon-Dill Seared Scallops
Scallops can feel intimidating, but this recipe breaks the process down into straightforward steps that deliver a genuinely restaurant-quality result at home. The key is getting that deep golden sear on each flat side, and the technique here — patting the scallops bone-dry, letting them rest, and using a screaming-hot pan with coconut oil — makes it completely achievable. What makes this dish especially clever for anyone avoiding citric acid is that the bright, tangy lift comes entirely from fresh-squeezed lemon juice and zest rather than any processed citric acid additives that sneak into so many store-bought sauces and seasonings. The pan sauce is built right in the same skillet, pulling up all those caramelized browned bits with chicken bone broth and finishing with fresh dill for an herby, silky coating that clings to every scallop. Coconut oil does double duty here — first for searing, then stirred into the sauce at the end for a subtle richness without any dairy. The whole thing comes together in one pan, and the result is elegant enough to serve to guests but simple enough to make on a weeknight when you want something that genuinely feels special.
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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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