Check scallops for crescent-shaped muscle and remove.

Rinse scallops and pat dry.

Season scallops with salt and pepper.

Spread sugar in a thin layer on a plate.

Heat clarified butter in a skillet over medium-high heat until foaming.

Dip one side of each scallop in sugar.

Place sugar-coated side down in the skillet and sear for 2-3 minutes.

Flip scallops and cook for 1 minute.

Add white wine and lemon juice to the skillet.

Reduce the liquid by half, about 1 1/2 minutes.

Transfer scallops to a warm platter.

Pour pan juices over scallops.

Garnish with parsley, chives, and lemon zest.

Serve immediately.