Emulsifier Free Lemon-Dill Seared Scallops
Scallops have a reputation for being restaurant-only territory, but this recipe proves they're absolutely achievable at home — and the results are genuinely stunning. The key is getting that deep golden crust, and the technique here nails it: thoroughly dried scallops, a screaming-hot pan, and coconut oil that handles high heat without breaking down or requiring any additives. That matters a lot when you're avoiding emulsifiers, since many store-bought cooking fats and pan sauces sneak in lecithin or other stabilizers that have no business being in a simple seafood dish. Every ingredient here is clean and straightforward — sea scallops, garlic, fresh lemon, bone broth, dill, and coconut oil doing double duty for both the sear and the finishing sauce. The pan sauce comes together in minutes from the same skillet, picking up all those caramelized bits and turning them into something bright, garlicky, and herbaceous. Fresh dill and lemon zest stirred in off the heat keep the flavors vivid without any processed shortcuts. It's the kind of dish that looks like you tried very hard and tastes like you definitely did.
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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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