Red Meat Allergy Friendly Lemon-Dill Seared Scallops
Scallops are one of those ingredients that feel genuinely luxurious, and this seared version delivers a restaurant-quality golden crust with a bright, herbaceous pan sauce that tastes like it took far more effort than it actually did. Because the entire dish is built around seafood, fresh aromatics, and coconut oil, it sidesteps red meat entirely without any awkward substitutions or compromises — this is just a naturally elegant, allergy-friendly meal. The technique here is the real star: patting the scallops completely dry and letting them rest before they hit a screaming-hot pan is what creates that deep, caramelized sear rather than a sad, steamed result. Once the scallops come off the heat, the same pan does double duty — garlic, chicken bone broth, and fresh lemon juice get scraped together into a silky, slightly syrupy sauce that's finished with coconut oil, lemon zest, and a generous handful of fresh dill. That combination of citrus and herb cuts right through the richness of the scallops and makes every bite feel clean and vibrant. Serve them immediately with lemon wedges and a scatter of fresh parsley, and you have a dish that looks stunning on the plate with almost no fuss involved.
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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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