Nitrate & Nitrite Free Lemon-Dill Seared Scallops
Scallops have a natural sweetness and a buttery, tender bite that makes them one of the most satisfying proteins you can put on a plate — and this preparation lets that shine without any cured meats, processed broths, or preserved ingredients that can sneak nitrates into an otherwise clean meal. The key to that gorgeous golden crust is patience: thoroughly dried scallops, a screaming-hot pan, and the discipline not to touch them until they release on their own. Coconut oil handles the high heat beautifully and adds a subtle richness that plays off the bright lemon and fragrant dill in the pan sauce. Once the scallops are seared and resting, the same skillet builds a quick sauce from sliced garlic, chicken bone broth, and fresh lemon juice — all ingredients you can source and verify yourself, which matters when you're being careful about what goes into your food. The finishing move of stirring in a little extra coconut oil with lemon zest and chopped dill pulls the whole sauce together into something silky and herbaceous. It's an elegant dish that genuinely comes together fast, and it tastes like something you'd order at a coastal restaurant — except you know exactly what's in it.
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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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