Yeast Free Lemon-Dill Seared Scallops
Seared scallops feel like a restaurant splurge, but this version comes together in a single skillet with clean, whole-food ingredients that happen to be completely free of yeast and fermented additives. The technique here is everything — patting the scallops bone-dry and letting them rest before they hit a screaming-hot pan is what creates that deep golden crust that makes this dish so satisfying. Coconut oil handles the high heat beautifully, giving you a proper sear without any of the processed fats or hidden additives that can sneak into store-bought cooking sprays and blended oils. The pan sauce is bright and herbaceous, built from fresh lemon juice, lemon zest, sliced garlic, and a splash of chicken bone broth that lifts all those caramelized bits off the bottom of the pan into something genuinely special. Fresh dill stirred in at the end keeps the flavor lively and aromatic without relying on vinegar-based condiments or yeast extracts that would otherwise be off the table. It's the kind of dish that looks impressive enough for company but is straightforward enough to pull off on a weeknight once you know the method.
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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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