Lactose Free Lemon-Dill Seared Scallops

Total time25 min

Prep time10 min

Cook time10 min

4.7

(4)

Perfectly seared scallops with a golden crust and a bright, herby pan sauce — this dish feels like something you'd order at a nice restaurant, but it comes together in your own skillet with surprisingly little fuss. Coconut oil does the heavy lifting here, replacing butter at every stage without sacrificing that rich, glossy finish you want from a restaurant-quality sear. The pan sauce builds on chicken bone broth, fresh lemon juice, and a generous handful of dill, so every spoonful is tangy, aromatic, and completely free of dairy in any form. Getting that deep golden crust is all about patience — dry scallops, a screaming-hot pan, and the discipline not to move them until they release on their own. The finishing touch of coconut oil stirred off the heat gives the sauce a silky body that coats each scallop beautifully, no cream required. Serve with lemon wedges and a scatter of fresh parsley, and you've got a plate that looks as impressive as it tastes.

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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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