Hazelnut 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 your own kitchen with a short, clean ingredient list. The technique here is everything: patting the scallops bone-dry and letting them rest before they hit a screaming-hot pan is what creates that deep, caramelized sear that makes the whole dish sing. Coconut oil handles the high heat beautifully, and the same skillet goes straight into building a pan sauce with garlic, chicken bone broth, fresh lemon juice, and a generous handful of dill. That sauce is tangy, savory, and just syrupy enough to coat every scallop without overwhelming the delicate sweetness of the seafood. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and hazelnut-derived ingredients — no swaps required, no label-reading anxiety. The finishing touch of lemon zest and fresh parsley keeps everything tasting vibrant and alive. Serve it immediately straight from the pan, and don't be surprised if it disappears just as fast.
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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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