Mustard Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce — this dish feels like a restaurant splurge but comes together in your own kitchen with a handful of clean ingredients. For anyone navigating condiment and spice labels at the grocery store, scallops can actually be a surprisingly tricky protein, since many prepared sauces and seasoning blends sneak in mustard as an emulsifier or flavor booster. Here, the sauce builds entirely from garlic, chicken bone broth, fresh lemon, and dill, so every element is straightforward and easy to verify. The technique is what makes this recipe sing: patting the scallops completely dry and letting them rest before they hit a screaming-hot pan is the secret to that deep, caramelized sear that locks in their natural sweetness. Coconut oil handles the high heat beautifully and adds a subtle richness without overpowering the delicate seafood. The finishing sauce — reduced until slightly syrupy and swirled with a little extra coconut oil — clings to each scallop in the most satisfying way, with bright citrus and fresh dill cutting right through the richness. Serve them immediately with lemon wedges and a scatter of parsley, and this becomes the kind of weeknight dinner that genuinely impresses.
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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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