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1
Rinse then pat the scallops dry with paper towels, making sure the scallops are nice and dry.
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2
Heat a non-stick skillet over medium-high heat for 1 to 2 minutes.
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3
Add the oil and ghee and heat until hot but not smoking.
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4
Season scallops with salt and pepper and add to skillet for 2 to 4 minutes until nicely browned.
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5
Turn the scallops and sear until the second side is browned and the scallops are firm to the touch, 2 to 4 minutes.
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6
Remove pan from heat.
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7
Place scallops on a plate and tent with foil.
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8
Return the pan to medium heat.
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9
Add a piece of the ghee (about 1/4 of it) and the shallots into the pan and saute until the shallots begin to soften, about 1 minute.
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10
Add the wine and simmer until reduced by about half, another 1 to 2 minutes.
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11
Add the herbs and lemon zest.
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12
Reduce the heat to low, add the remaining ghee, and whisk constantly until the ghee melts into the sauce.
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13
Return the scallops and any accumulated juices to the pan.
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14
Gently roll the scallops in the sauce to warm them through.
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15
Season with salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops
