Seared scallops feel like a restaurant splurge, but this bright, herby version comes together in a single skillet with ingredients you can feel completely confident about. The key is getting that deep golden crust — patting the scallops bone-dry and letting them rest before they hit a screaming-hot pan makes all the difference between a beautiful sear and a sad, steamed result. Coconut oil handles the high heat beautifully and adds a subtle richness without weighing the dish down. Once the scallops are off the heat, sliced garlic, chicken bone broth, and a generous hit of fresh lemon juice go into the same pan, picking up every bit of caramelized flavor left behind and reducing into a glossy, savory sauce. Fresh dill stirred in at the end keeps everything tasting clean and vibrant rather than heavy. It's the kind of dish that looks genuinely impressive on the plate — spooned with that silky pan sauce and finished with lemon wedges — but follows a straightforward process that any home cook can nail.
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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.
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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