Seared Scallops

Rinse then pat the scallops dry with paper towels, making sure the scallops are nice and dry.

Heat a non-stick skillet over medium-high heat for 1 to 2 minutes. Add the oil and ghee and heat until hot but not smoking. Season scallops with salt and pepper and add to skillet for 2 to 4 minutes until nicely browned. Turn the scallops and sear until the second side is browned and the scallops are firm to the touch, 2 to 4 minutes. Remove pan from heat. Place scallops on a plate and tent with foil.

Return the pan to medium heat. Add a piece of the ghee (about 1/4 of it) and the shallots into the pan and sauté until the shallots begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining ghee, and whisk constantly until the ghee melts into the sauce.

Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Season with salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops