1 ¼ pounds large sea scallops
2 tablespoons ghee (grass-fed, pasture-raised)
Sea salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons cilantro, finely chopped
4 cups microgreens (or baby spinach)
Zest from one lemon (the peel grated with a microplaner or very fine grater)
Rinse scallops well. Blot on paper towels to thoroughly dry.
Heat ghee in a large nonstick skillet over medium-high heat. Put dry scallops in pan in a single, uncrowded layer.
Season with sea salt and pepper and sear both sides 2 to 4 minutes until well browned and the scallops are almost firm to the touch. The center should be slightly translucent because they will continue to cook when you remove them from the heat.
Transfer the scallops to a plate covered in microgreens. Top with fresh herbs and zest.