Preheat the skillet over medium heat.
Season the scallops with paprika, sea salt, and freshly ground black pepper to taste.
1 lb. large scallops, ¼ tsp. paprika, Sea salt and freshly ground black pepper
Drizzle the olive oil in the skillet, add the garlic and stir for 1 to 2 minutes.
2 tbsp. olive oil, 4 garlic cloves
Add the scallops and cook for about 2 to 3 minutes on each side.
Add the ghee to the pan, along with the lemon juice and half of the parsley.
Juice of 1 lemon, ¼ cup ghee, ¼ cup Italian parsley
Drizzle the melted ghee over the scallops repeatedly while continuing to cook for 1 to 2 minutes more.
Serve the scallops topped with fresh lemon zest and the remaining parsley.
Zest of ½ lemon