Nutmeg Free Lemon-Dill Seared Scallops
Scallops have a reputation for being restaurant-only territory, but this recipe proves they're absolutely achievable at home — and the results are stunning. The key is getting that deep golden crust on each side, and the technique here walks you through exactly how to make it happen, from patting the scallops bone-dry to knowing when they're ready to flip. Coconut oil brings a high smoke point and a subtle richness that plays beautifully against the bright lemon juice and zest in the pan sauce. Toasted garlic, chicken bone broth, and a generous handful of fresh dill round everything out into something that tastes far more complex than the ingredient list suggests. For anyone navigating warm spice restrictions, this dish is a natural fit — the flavor comes entirely from citrus, alliums, and fresh herbs, with zero need for the kind of pantry additions that can sneak into sauces and seasonings. It's elegant enough for a dinner party but straightforward enough for a weeknight when you want something that feels a little special.
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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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