Ginger Free Lemon-Dill Seared Scallops
Seared scallops can feel intimidating, but this recipe breaks it down into a straightforward, rewarding process that delivers restaurant-quality results at home. The key is getting that deep golden crust — patting the scallops completely dry and letting them rest before they hit a screaming-hot pan makes all the difference between a beautiful sear and a sad steam. Once they're cooked, a quick pan sauce of garlic, chicken bone broth, and fresh lemon juice comes together in minutes, picking up all those caramelized bits from the bottom of the skillet. Bright lemon zest and a generous handful of fresh dill finish the sauce with a clean, herbaceous lift that pairs beautifully with the sweet, buttery scallops. Coconut oil does double duty here — it handles the high-heat sear without burning, then melts into the sauce at the end for a silky, cohesive finish. For anyone navigating a diet that rules out warming spices like ginger, this dish is a genuine treat: every ingredient is straightforward, nothing is hidden, and the flavor is anything but boring. Serve it immediately with lemon wedges and a little fresh parsley, and it's the kind of meal that makes a weeknight feel like a special occasion.
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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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