Wheat Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herbaceous pan sauce — this dish feels like something you'd order at a nice coastal restaurant, but it comes together in your own kitchen with just a handful of clean ingredients. The technique here is everything: patting the scallops completely dry and letting them rest before they hit a screaming-hot pan is what creates that deep, caramelized sear that makes the whole dish sing. Coconut oil handles the high heat beautifully and adds a subtle richness without any grain-based fats or thickeners in sight. The pan sauce builds on those browned bits with garlic, chicken bone broth, and a generous hit of fresh lemon juice and zest, then gets finished with more coconut oil and a handful of chopped dill — no flour, no cornstarch, nothing to thicken it artificially, just reduction and good ingredients doing their job. It's the kind of recipe that proves you don't need wheat-based pantry staples to get a sauce with real body and depth. Serve it immediately with lemon wedges and a scatter of fresh parsley, and don't be surprised if everyone at the table asks for the recipe.
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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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