Turkey Free Lemon-Dill Seared Scallops
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.
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!