Peanut Free Lemon-Dill Seared Scallops
Seared scallops have a reputation for being restaurant-only territory, but this recipe proves they're completely achievable at home with the right technique and a hot pan. The method here is all about getting that deep golden crust — patting the scallops bone-dry and letting them rest before they hit a screaming-hot skillet is what separates a proper sear from a sad, steamed result. Once they're done, a quick pan sauce of garlic, chicken bone broth, fresh lemon juice, and dill comes together in minutes, picking up all those caramelized bits from the bottom of the pan. Coconut oil does double duty here — both for searing and for finishing the sauce with a subtle richness that ties everything together. The whole dish is built from clean, straightforward ingredients, so there's no need to scan labels or worry about hidden peanut-derived oils sneaking in through a store-bought sauce or butter blend. Bright, herby, and just a little luxurious, this is the kind of weeknight dinner that feels like a genuine occasion without requiring much more than a cast iron skillet and a couple of lemons.
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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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