Seared Scallops with Lemon Sage Sauce

1. Preheat oven to 200 degrees. Place scallops on rimmed baking sheet lined with clean dish towel. Place second dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes.

2. Season scallops with salt and pepper. Heat 2 tablespoons ghee in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in a single layer, flat side down, and cook, without moving, until well-browned, 1 1/2-2 minutes. (To prevent splatter, use a splatter screen.)

3. Flip scallops and continue to cook, using large spoon to baste scallops with melted ghee (tilt skillet so ghee runs to 1 side), until sides of scallops are firm and centers are opaque, 30-90 seconds (remove smaller scallops as they finish cooking). Transfer scallops to large oven-safe plate and tent loosely with aluminum foil. Wipe skillet clean with paper towels and repeat with another 2 tablespoons ghee and remaining scallops; transfer to plate, and place the covered plate in the oven to keep warm.

4. Wipe skillet clean with paper towels. Heat remaining 3 tablespoons ghee in skillet over medium heat until shimmering. Add onion and cook until the onions begin to caramelize. Add sage and cook until fragrant, about 30 seconds. Stir in lemon juice and any accumulated scallop juices and cook for 30 seconds. Season with salt and pepper to taste. Pour sauce over scallops and serve.