Oats Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce are one of those restaurant-level dishes that are actually very achievable at home — and this version is completely free of grains, oats, and any of the thickeners or coatings that can sneak into similar recipes. The technique here is all about patience: thoroughly drying the scallops and letting them sear undisturbed in hot coconut oil is what builds that deep, caramelized crust without any flour or breading involved. Once the scallops come off the heat, the same pan does double duty, turning sliced garlic, chicken bone broth, and fresh lemon juice into a silky, reduced sauce that tastes far more complex than its ingredient list suggests. A finishing swirl of coconut oil gives the sauce a glossy, buttery body, while fresh dill and lemon zest keep everything tasting clean and vibrant. The whole dish comes together in one skillet, which means less cleanup and more time to enjoy those gorgeous, tender scallops. Serve them with lemon wedges and a scatter of fresh parsley, and you've got a showstopper that feels indulgent without a single ingredient to second-guess.
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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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