Seared scallops feel like a restaurant splurge, but this version comes together in a single skillet with a short list of clean, whole-food ingredients. Every component — from the coconut oil used for searing to the fresh lemon juice and dill in the pan sauce — is straightforward and free of the synthetic preservatives that make so many packaged sauces and condiments off-limits. The technique here is all about getting that deep golden crust, which means patting the scallops completely dry and letting the pan get properly hot before anything touches it. A quick pan sauce built from chicken bone broth, garlic, lemon zest, and fresh herbs comes together in just a few minutes while the scallops rest, so nothing sits around getting cold. The result is bright, buttery, and herbaceous — the kind of dish that looks genuinely impressive without requiring a complicated ingredient hunt. Using homemade or a carefully sourced AIP-compliant broth keeps the whole recipe in line with avoiding hidden additives, so you stay in full control of what goes on the plate.
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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.
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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