Remove the scallops from the refrigerator and pat them dry with a paper towel.
Season the scallops with salt and pepper and set them aside for later.
Prepare the herb paste by placing the parsley, cilantro, lemon juice, olive oil, and kosher salt to a mortar and pestle. Grid the ingredients together until a paste forms. Set aside.
To sear the scallops, heat a large skillet over high heat. Add grapeseed oil.
When the grapeseed oil is hot and sizzling, add the scallops to the pan.
Sear the scallops for 2 - 2.5 minutes on each side to brown them. Remove the pan from the heat and add the lime zest, garlic, and butter to the pan and swirl the ingredients around until the butter is melted.
Remove the scallops from the skillet and place them on a platter.
Distribute the herb paste by placing a bit of the paste on the top of each scallop. Put any extra herb paste on the side and use for dipping.
Squeeze fresh lime over the scallops and enjoy.