Low FODMAP Lemon-Dill Seared Scallops

Total time25 min

Prep time10 min

Cook time10 min

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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2 tbsp coconut oil, divided

For the pan sauce

3 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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