Mushroom Free Lemon-Dill Seared Scallops
Seared scallops can feel intimidating, but this recipe breaks it down into a straightforward, rewarding process that delivers restaurant-quality results at home. The key is getting those scallops genuinely dry before they hit a screaming-hot pan — that's what builds the deep golden crust that makes each bite so satisfying. Coconut oil handles the high heat beautifully, and once the scallops are seared and resting, the same pan does double duty for a bright, garlicky pan sauce built from chicken bone broth, fresh lemon juice, and a generous handful of dill. The whole thing comes together in minutes, and the sauce is the kind you'll want to spoon over everything on the plate. For anyone navigating a fungi-free diet, this dish is naturally a safe bet — there's nothing lurking here that doesn't belong, just clean, whole ingredients from start to finish. The fresh dill and lemon zest give the sauce an herby lift that feels light and elegant without relying on anything complicated. Serve with lemon wedges and a little parsley scattered on top, and it looks as good 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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