Dairy Free Lemon-Dill Seared Scallops
Seared scallops have a reputation for being a restaurant-only indulgence, but this recipe proves they're absolutely achievable at home — and completely free of butter or cream without sacrificing a single bit of richness. Coconut oil does the heavy lifting here, giving the scallops that coveted deep golden crust while keeping the whole dish clean and dairy-free from start to finish. The real secret is patience: patting the scallops bone-dry and letting them rest before they hit a screaming-hot pan is what separates a proper sear from a sad, steamed result. Once they're golden and just opaque, a quick pan sauce of garlic, chicken bone broth, fresh lemon juice, and bright dill comes together in minutes using all those gorgeous browned bits left in the skillet. That finishing tablespoon of coconut oil stirred in off the heat gives the sauce a silky, almost buttery body that you'd never guess skips the dairy entirely. Fresh parsley and lemon wedges at the end keep everything tasting vibrant and light. It's the kind of dish that looks impressive enough for a dinner party but comes together fast enough for a weeknight you actually want to enjoy.
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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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