Gluten Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce — this dish feels like a restaurant splurge but comes together in a single skillet at home. The technique here is everything: patting the scallops completely dry and letting them rest before they hit a screaming-hot pan is what creates that deep, caramelized sear instead of a sad, steamed result. Coconut oil handles the high heat beautifully and adds a subtle richness without any dairy, making the whole recipe naturally free of gluten-containing ingredients from start to finish. The pan sauce is built from the same skillet, pulling up all those browned bits with chicken bone broth and fresh lemon juice before finishing with lemon zest and a generous handful of dill — it's tangy, fragrant, and just syrupy enough to cling to every scallop. Because every component is whole and unprocessed, there's no need to scrutinize labels or worry about hidden thickeners sneaking into your dinner. Serve them straight from the pan with lemon wedges and a scatter of fresh parsley, and you've got an elegant, fuss-free meal that genuinely delivers on both flavor and ease.
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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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