PCOS Friendly Lemon-Dill Seared Scallops
Scallops can feel like a restaurant-only luxury, but this bright, herb-forward dish proves they're completely achievable at home — and genuinely worth making on a weeknight. The key is getting that deep golden crust, which comes down to thoroughly drying the scallops and letting a hot pan do its job undisturbed. Coconut oil handles the high heat beautifully and keeps the whole recipe grain-free and free of inflammatory seed oils, which matters when you're eating with hormonal balance in mind. The pan sauce pulls together quickly with bone broth, fresh lemon, and a generous handful of dill — ingredients that are as nourishing as they are delicious. Bone broth adds a subtle richness and a dose of collagen without loading the dish with anything processed or hormone-disrupting. The result is something that tastes genuinely indulgent — silky, citrusy, and fragrant — while staying squarely in the kind of clean, anti-inflammatory territory that supports a PCOS-conscious plate. Serve it straight from the skillet with lemon wedges and you've got a dinner that looks impressive and feels even better.
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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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