Macadamia Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herbaceous pan sauce — this dish feels like something you'd order at a nice coastal restaurant, but it comes together in your own kitchen with a short list of clean ingredients. The technique here is all about patience: thoroughly drying the scallops and letting the pan get properly hot before they touch it is what creates that deep, caramelized sear that makes the whole dish sing. Coconut oil pulls double duty, first building that gorgeous crust and then finishing the sauce with a subtle richness that ties everything together. The pan sauce itself is built from garlic, chicken bone broth, and a generous hit of fresh lemon juice and zest, then loaded with chopped dill for a flavor that's bright, savory, and a little luxurious. Because every ingredient is straightforward and whole-food-based, you never have to second-guess what's in the dish or worry about hidden nut-based oils sneaking into the mix. 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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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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