Seed Oil Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce — this dish looks and tastes like something you'd order at a nice restaurant, but it comes together in your own kitchen with just a handful of clean ingredients. Cooking with coconut oil instead of the canola, soybean, or sunflower oils that dominate most restaurant kitchens means you get that gorgeous, deep sear without any of the industrially processed fats. The key is getting the scallops completely dry before they hit the pan, and the recipe walks you through exactly how to do that so you nail the crust every single time. Once the scallops are off the heat, the same skillet builds a quick pan sauce with garlic, chicken bone broth, fresh lemon juice, and dill — it's light and bright and clings to every bite. A finishing swirl of coconut oil gives the sauce a silky, restaurant-quality texture without leaning on butter or any seed-oil-based alternatives. Whether you're cooking for a weeknight dinner or trying to impress someone, this one genuinely delivers.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!