Spice Free Lemon-Dill Seared Scallops
Scallops have a reputation for being restaurant-only territory, but this pan-seared version proves they're completely achievable at home with just a hot skillet and a little patience. The key is getting that deep golden crust on each side, and the technique here — thoroughly dried scallops, high heat, and no crowding — makes it genuinely doable. Once the scallops are seared to perfection, the pan does the rest of the work, building a bright, silky sauce from garlic, chicken bone broth, fresh lemon juice, and fragrant dill. It's the kind of dish that tastes like it took far more effort than it actually did. For anyone navigating a spice-free approach to eating, seafood dishes can be tricky because so many sauces and seasonings rely on pepper, paprika, or blended spice mixes to build flavor. This recipe leans entirely on aromatics, citrus, and fresh herbs instead — and the result is anything but bland. The lemon zest and dill bring a clean, herby brightness that complements the natural sweetness of the scallops without a single dried spice in sight. Fine sea salt is the only seasoning on the scallops themselves, keeping everything simple and safe. Serve them straight from the pan with a few lemon wedges and you've got an elegant, satisfying plate that doesn't compromise on flavor for a second.
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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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