Honey Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust are one of those restaurant-level dishes that feel almost too impressive to make at home — but this recipe proves otherwise. The technique here is all about patience and a screaming-hot pan: patting the scallops completely dry and letting them rest before they hit the skillet is what creates that deep, caramelized sear instead of a sad steam. Coconut oil handles the high heat beautifully and adds a subtle richness without any of the sweeteners that can sneak into store-bought marinades or sauces. Once the scallops are resting under foil, the pan sauce comes together fast — garlic, chicken bone broth, and bright lemon juice deglaze all those gorgeous browned bits, reducing down into something silky and savory. Fresh dill stirred in at the end keeps everything tasting clean and vibrant, and a final spoonful of coconut oil gives the sauce a glossy, restaurant-worthy finish. There's no added sweetener anywhere in this dish, so every flavor you taste is exactly what it is — briny scallop, citrus, herbs, and a little garlic heat. Serve it immediately with lemon wedges and you've got a plate that looks like it took far more effort than it actually did.
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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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