Mold Detox Friendly Lemon-Dill Seared Scallops
Scallops are one of those ingredients that feel genuinely luxurious without requiring a complicated ingredient list, and this seared version delivers a restaurant-worthy result using a short roster of clean, carefully chosen components. The key to that gorgeous golden crust is patience — thoroughly drying the scallops and letting the coconut oil get properly hot before they hit the pan means you get deep caramelization rather than a sad, steamed surface. Coconut oil stands in beautifully here, bringing a neutral high-heat fat that keeps the whole dish free from the aged, fermented, or processed ingredients that can be problematic when you're working to reduce your mold load. The pan sauce comes together in minutes using fresh lemon juice, lemon zest, garlic, and a splash of bone broth, building bright, savory depth without any vinegar, wine, or shelf-stable condiments that could sneak in hidden concerns. Fresh dill stirred in at the very end keeps its herbal lift intact and adds a clean, grassy note that pairs perfectly with the citrus. Every element here — from the homemade-style broth to the fresh herbs — is chosen with intention, so you can eat something genuinely elegant without second-guessing what's on your plate.
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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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