Nightshade Free Lemon-Dill Seared Scallops
Seared scallops feel like a restaurant splurge, but this bright, herb-forward version comes together in a single skillet with ingredients that are completely free of nightshades — no tomatoes, no peppers, no paprika hiding in a spice blend. The technique here is what makes it special: patting the scallops bone-dry and letting them rest before they hit a screaming-hot pan is the secret to that deep, golden crust that makes the whole dish sing. Coconut oil handles the high heat beautifully and adds a subtle richness without any dairy, while the pan sauce built from chicken bone broth, fresh lemon juice, and fragrant dill keeps everything clean and vibrant. Sliced garlic goes into the same skillet after the sear, picking up all those caramelized bits before the broth and lemon go in and reduce to something silky and slightly syrupy. A finishing swirl of coconut oil pulls the sauce together and gives it a glossy, restaurant-worthy look. Fresh dill is the real star of the flavor profile — grassy, a little citrusy, and perfectly matched to sweet sea scallops. This is the kind of elegant, fuss-free dinner that proves eating around nightshades never has to feel like a compromise.
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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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