In a large skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high.

Pat scallops dry with a paper towel and season liberally with sea salt and cracked black pepper.

Carefully place scallops into skillet, cooking for 3 minutes. Use tongs or a spatula to flip and cook for an additional 3 to 4 minutes, until a browned “crust” forms and scallops are cooked through.

Plate scallops on a bed of prepared squash or zucchini noodles. Garnish with Dairy-Free Pesto and zested lemon.