Paleo Lemon-Dill Seared Scallops
Seared scallops feel like a restaurant splurge, but this version comes together in a single skillet with a handful of clean, whole-food ingredients that check every ancestral-eating box. The key to that gorgeous golden crust is patience — letting the scallops dry out completely before they hit a screaming-hot pan of coconut oil means you get a deep, caramelized sear instead of a sad steam. Once the scallops rest under foil, the same pan builds a bright, silky pan sauce from sliced garlic, chicken bone broth, fresh lemon juice, and a generous handful of dill — no butter, no cream, no grains, nothing that doesn't belong. The bone broth pulls double duty here, adding a savory depth that makes the sauce taste far more complex than the short simmer time would suggest. Lemon zest stirred in at the very end keeps the citrus flavor sharp and fragrant rather than flat, and the fresh herbs make the whole plate look like something you'd photograph before eating. It's the kind of dish that proves eating this way doesn't mean sacrificing elegance or flavor — just the ingredients that don't serve you.
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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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