Mediterranean Diet Friendly Lemon-Dill Seared Scallops
Sea scallops are one of those ingredients that feel genuinely luxurious without requiring a culinary degree, and this preparation leans into that beautifully. The technique here is all about patience — thoroughly drying the scallops and letting them rest before they hit a screaming-hot pan is what delivers that deep, golden-brown crust that makes the whole dish sing. Once they're seared, a quick pan sauce built from garlic, fresh lemon juice, lemon zest, and fragrant dill comes together in just a few minutes, turning those browned bits into something bright and silky. Coconut oil does double duty, first for the sear and then stirred into the sauce at the end for a glossy, restaurant-worthy finish. This kind of dish fits naturally into a way of eating that celebrates seafood, fresh herbs, and simple whole ingredients — no heavy cream, no processed shortcuts, just clean flavors that let the scallops be the star. A squeeze of lemon and a scatter of fresh parsley over the top right before serving keeps everything vibrant and alive on the plate. It's the kind of weeknight dinner that feels like a special occasion without any of the fuss.
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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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