High Fructose Corn Syrup Free Lemon-Dill Seared Scallops
Scallops done right are one of those restaurant-level meals that feel almost too impressive for a weeknight, but this pan-seared version proves otherwise. The key is getting that deep golden crust — patting the scallops completely dry and letting them rest before they hit a screaming-hot skillet makes all the difference between a beautiful sear and a sad, steamed result. Coconut oil handles the high heat beautifully and keeps every ingredient in this dish clean and straightforward, with no hidden sweeteners or processed additives to worry about. Once the scallops are seared to perfection, the pan sauce comes together fast — garlic, chicken bone broth, and bright fresh lemon juice deglaze all those caramelized bits into something genuinely special. A finishing swirl of coconut oil, lemon zest, and fresh dill pulls the whole thing together with an herby, citrusy richness that feels luxurious without being heavy. For anyone navigating processed sweeteners in packaged sauces and condiments, this recipe is a breath of fresh air — every component is whole and recognizable, right down to the broth. Serve it immediately with lemon wedges alongside and you've got a plate that looks like it came out of a coastal bistro kitchen.
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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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