Pat the scallops dry with a paper towel (this step is VERY important!) and sprinkle the Alaska scallops with sea salt, garlic powder, and black pepper
Heat up a skillet until it’s really hot, and add 1.5 tablespoons of garlic ghee. Add your scallops to the pan, making sure to give them enough space in the pan so they’re not touching each other.
Season the other side with salt, garlic powder, and pepper. Sear the scallops for about 2 minutes on the first side. After 2 minutes, flip and cook an additional two minutes on the second side.
Once the Alaska scallops are done cooking, drizzle with fresh lemon juice and serve immediately. Be sure to transfer them to another dish for serving if you’re using a cast-iron skillet. The cast iron retains heat and will continue cooking the scallops unless you take them out.
Add your zoodles to a microwave-safe bowl and microwave for 1 minute.
Pour dairy-free cashew pesto ( https://www.hellospoonful.com/blog/recipe/dairy-free-pesto/ ) on zoodles and coat evenly.
Split the pesto zoodles between two plates and top with garlic lemon scallops.