Instructions

1. Bring a large cast iron skillet to high heat
2. Add just enough ghee to coat the bottom of the pan.
3. Pat Scallops dry and sprinkle with salt.
4. Put salt side down in hot pan to sear.
5. Sprinkle salt on other side of scallops.
6. Let cook for 1 minute and then reduce heat to medium/medium-high and add enough ghee to ensure the bottom doesn’t dry out (at least 1 Tablespoon).
7. Sprinkle with 1/2 of the lemon zest, add 1 Tablespoon of lemon juice, and 1 Tablespoon chives.
8. Cook for 3 minutes on medium and then flip, pushing some ghee under each scallop as you flip to ensure they don’t stick to the pan.
9. Cook for 2-3 minute on this side or until fully cooked (they are cooked when the tops start to crack).
10. After you flip, add the other Tablespoon of lemon juice.
11. Add additional ghee, as needed, to ensure the bottom of the pan stays nicely coated.
12. Once fully cooked, plate and sprinkle with other half of lemon zest, the rest of the chives and sprinkle with salt and pepper.
13. (Optional: If you want a bit of a sauce to pour over, leave any residue in the pan and add an additional Tablespoon or two of ghee, another Tablespoon or two of lemon juice and a swirl of olive oil together and mix together. Pour over scallops.)