Lupin Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce are the kind of dish that feels restaurant-worthy but comes together in a single skillet. The technique here is all about patience — 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 this dish so satisfying. Coconut oil gives the sear a clean, high-heat-friendly base, while the pan sauce built from chicken bone broth, fresh lemon juice, and dill pulls all those browned bits off the bottom of the skillet into something genuinely special. For anyone navigating a lupin-free lifestyle, this recipe is naturally free of the flour-based coatings and thickeners where lupin can quietly sneak in — every ingredient here is straightforward and easy to verify. The garlic slices soften and turn golden in the residual heat, adding a mellow savory depth that balances the brightness of the lemon zest and dill beautifully. Serve these straight from the pan with lemon wedges and a scatter of fresh parsley, and you have a dinner that looks like it took far more effort than it 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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