Legume 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. Every component here is naturally free of legumes, so there's no need to audit labels or swap anything out; the recipe just works as written. The technique is the real star: patting the scallops completely 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 pan sauce built from chicken bone broth, fresh lemon juice, and dill turns those browned bits into something genuinely special. The garlic goes in just long enough to turn fragrant and golden before the liquid hits the pan, keeping the sauce savory without being heavy. A finish of lemon zest and roughly chopped dill keeps everything tasting fresh and alive. Serve it the moment the scallops go back in the pan — this one does not wait.
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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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