Begin by rinsing the scallops under cold water. Pat them dry with paper towels thoroughly. Season both sides with salt and pepper.
In a non-stick skillet, heat 1 tablespoon of coconut oil over medium-high heat until hot but not smoking.
Once the oil is shimmering, place the scallops in the skillet, spaced apart. Sear for about 2-3 minutes until golden brown.
Using tongs, gently flip each scallop and add the remaining teaspoon of coconut oil. Cook for another 2-3 minutes until opaque and firm.
Remove the scallops from the skillet and transfer to a serving plate. Serve immediately with lemon wedges.
