Gut Friendly Lemon-Dill Seared Scallops
Seared scallops can feel like a restaurant-only luxury, but this recipe proves they're completely achievable at home — and the result is genuinely stunning. The technique here is all about getting that deep golden crust, which comes down to thoroughly drying the scallops and letting a hot pan do its work undisturbed. Coconut oil handles the high heat beautifully, and the pan sauce that follows — built from bone broth, fresh lemon juice, and fragrant garlic — is the kind of thing you'll want to spoon over everything. Bone broth brings a quiet richness that's also easy on a sensitive gut, and the whole dish stays free of the dairy, grains, and processed ingredients that can cause trouble. Fresh dill stirred in at the end keeps the flavors bright and clean rather than heavy. It's an elegant, nourishing plate that comes together in one skillet without any complicated steps or hard-to-find ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!