Remove the small side muscle from the scallop (Some scallops are sold with the muscle already removed.) Rinse with cold water and pat dry with paper towels.
Heat a large non-stick skillet over medium-high heat for 1 to 2 minutes. Add oil and ghee and heat until quite hot. Gently add the scallops in a single layer and not touching each other. Salt and pepper to taste.
Sear on each side for 2 to 3 minutes until a golden crust is formed.
Take the skillet off the heat and transfer the scallops to a plate; keep warm. Let the skillet cool a minute before making sauce.
Return the skillet to medium heat. Add 1/2 tablespoon of the ghee and the shallots and sauté until softened, 1 to 2 minutes. Add the vermouth or wine and simmer until reduced by one half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low and add the remaining butter.
Whisk constantly until the ghee is melted. Return the scallops to the skillet and using tongs, gently roll them in the sauce to warm them through. Add salt and pepper to taste. Serve immediately with lemon wedges on the side.
Notes
SERVING SUGGESTION: Chopped Baby Bok Choy/Steamed Baby Carrots and Snow Peas (Finely chop baby bok choy. Steam baby carrots till tender; add snow peas and continue to steam for 2 to 3 minutes or until snow peas are tender-crisp.)NUTRITION: For Scallops: 80 Calories; 6g Fat ; 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat. For Sauce: 103 Calories; 9g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 7mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.