Soy Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust are one of those restaurant-level dishes that feel intimidating until you realize how straightforward they actually are at home. The key is getting the surface completely dry before they hit a screaming-hot pan, and this recipe walks you through exactly that — resulting in a deep, caramelized sear that locks in the natural sweetness of the sea scallops. Coconut oil does the heavy lifting here, bringing a high smoke point and clean flavor without any of the soy-based cooking oils that can sneak into similar preparations. Once the scallops are seared and resting, the pan sauce comes together fast — garlic, chicken bone broth, bright lemon juice, and a generous handful of fresh dill that makes the whole kitchen smell incredible. That finishing tablespoon of coconut oil stirred in off the heat gives the sauce a glossy, slightly silky texture that coats every scallop beautifully. It's the kind of dish that looks stunning on the plate but comes together in a single skillet, making cleanup almost as satisfying as the meal itself.
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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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