Xanthan Gum Free Lemon-Dill Seared Scallops
Perfectly seared scallops with a golden crust and a bright, herby pan sauce — this dish feels like something you'd order at a nice restaurant, but it comes together in your own skillet with a handful of clean, whole ingredients. The sauce gets its body the old-fashioned way: by reducing chicken bone broth and fresh lemon juice until they turn slightly syrupy, no thickeners or additives needed. That means no xanthan gum, no starches, no fillers — just real flavor built from the pan drippings, golden garlic, lemon zest, and a generous handful of fresh dill. Coconut oil does double duty here, first giving the scallops that deep, caramelized sear and then finishing the sauce with a subtle richness that ties everything together. The technique is straightforward — dry your scallops well, get the pan screaming hot, and don't touch them until they release — and the payoff is a beautifully bronzed crust with a tender, just-set center. A scatter of fresh parsley and a squeeze of lemon at the end keeps the whole plate feeling light and vibrant. Whether you're navigating ingredient sensitivities or just want a dinner that's genuinely impressive without a long ingredient list, this one delivers.
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!