Pistachio Free Lemon-Dill Seared Scallops
Scallops have a reputation for being restaurant-only territory, but this recipe proves they're absolutely achievable at home — and the results are genuinely stunning. The key is getting that deep golden sear on each flat side, which comes down to thoroughly drying the scallops and letting a screaming-hot pan do its job undisturbed. Once they're seared to perfection, a quick pan sauce of sliced garlic, chicken bone broth, and bright lemon juice comes together in minutes, finished with coconut oil and a generous handful of fresh dill that makes the whole skillet smell incredible. The ingredient list is clean and straightforward — no nuts, no nut oils, no garnishes that could introduce hidden allergens — so you can focus entirely on technique and flavor. That lemon-dill sauce is light but deeply savory, clinging to each scallop in a way that feels far more elegant than the effort involved. Serve them immediately with lemon wedges and a scatter of fresh parsley, and you've got a dish that looks like it came out of a serious kitchen.
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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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