Walnut Free Lemon-Dill Seared Scallops
Scallops done right are one of the most impressive things you can put on a dinner table, and this lemon-dill version delivers that restaurant-quality golden crust without a single complicated step. The key is getting the scallops completely dry before they ever touch the pan — that's what creates the deep, caramelized sear that makes the whole dish sing. Coconut oil brings the heat beautifully here, giving the exterior that irresistible color while keeping the inside tender and just barely opaque. The pan sauce comes together in minutes using the same skillet, pulling in golden garlic, bright lemon juice, and fragrant fresh dill for something that tastes far more luxurious than the ingredient list suggests. For anyone navigating tree nut sensitivities, this recipe is naturally free of walnuts and any nut-based ingredients — every component is clean and straightforward, so there's no label-reading anxiety involved. A finishing swirl of coconut oil ties the sauce together with a silky richness that coats each scallop perfectly. Serve it immediately with lemon wedges and a scatter of fresh parsley, and it looks like something you'd order at a nice restaurant on a Tuesday night.
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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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