Pork Free Lemon-Dill Seared Scallops

Total time25 min

Prep time10 min

Cook time10 min

Seared scallops have a reputation for being a restaurant-only indulgence, but this recipe proves they're completely achievable at home — and the results are genuinely stunning. The key is getting that deep golden crust, which comes down to thoroughly drying the scallops and letting a screaming-hot pan do its job undisturbed. Coconut oil handles the high heat beautifully, giving each scallop a caramelized, slightly crisp exterior while the inside stays tender and just barely opaque. Once the scallops are resting, the pan builds a bright, garlicky sauce with chicken bone broth, fresh lemon juice, and a generous handful of dill — it's light and herbaceous without a drop of butter or cream. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. This is the kind of dish that looks impressive enough for a dinner party but comes together in a single skillet with minimal cleanup. Serve it immediately with lemon wedges and a little fresh parsley, and it's honestly hard to believe something this elegant took so little effort.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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