MSG Free Lemon-Dill Seared Scallops
Seared scallops have a reputation for being a restaurant-only indulgence, but this recipe proves they're completely achievable at home — and the results are genuinely stunning. The key is getting that deep golden crust, and the technique here nails it: thoroughly dried scallops, a screaming-hot pan, and the patience to leave them alone until they release on their own. The pan sauce comes together in minutes using garlic, fresh lemon juice, lemon zest, and bright chopped dill, all finished with a swirl of coconut oil that gives it a silky, glossy texture without any dairy. Chicken bone broth forms the base of that sauce, so if you're navigating a diet that rules out flavor enhancers and additives, using a homemade or clean-label broth is the one detail worth paying attention to — everything else on this ingredient list is naturally straightforward. The whole dish is built from fresh, whole ingredients with nothing processed or hidden, which makes it a genuinely easy win for anyone avoiding glutamates in their food. Serve it immediately with lemon wedges and a scatter of fresh parsley, and it looks like something you'd pay serious money for at a seafood restaurant.
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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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