Melt 2 tablespoons of ghee (or coconut oil) in a large skillet over medium-high heat. Season scallops evenly with salt, pepper and garlic powder, then add to the skillet and sear for 2 to 3 minutes per side.
Place remaining 5 ingredients (coconut cream through paprika) and remaining ghee (or coconut oil) in a food processor. Blend until smooth then transfer mixture to a small saucepan and cook until heated through (about 5 minutes).
Serve sauce over scallops. Enjoy!