Sesame Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce are the kind of restaurant-quality dish that feels almost too impressive for a weeknight — but this one is genuinely approachable. Coconut oil gives the scallops that deep, caramelized sear without any of the sesame oil that often sneaks into seafood dishes, making this a clean and worry-free choice for anyone avoiding sesame. The pan sauce comes together in minutes using chicken bone broth, fresh lemon juice, lemon zest, and a generous handful of dill, so every bite is layered with bright, savory flavor. Patting the scallops completely dry and letting them rest before they hit the pan is the real secret to that gorgeous golden crust — it's a small step that makes a huge difference. Garlic slices go into the same skillet after the sear, picking up all those browned bits and building a sauce that tastes like it took far more effort than it did. A finishing swirl of coconut oil pulls everything together into something silky and rich. Serve with lemon wedges and a scatter of fresh parsley, and this one is ready to impress.
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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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