Heat ghee in a cast iron skillet over medium-high heat.
Place scallops on a dry paper towel to soak up excess moisture. Salt both sides.
Once the ghee is heated, place the dried scallops in the skillet to sear. Flip after about 3 minutes, or until browned. When both sides are browned, set aside.
Use an immersion blender to combine the mayo with the harissa sauce. Pour over top and serve!