Trim the base of the Brussel sprouts and discard. Peel away outside leaves and add to a bowl. Chop remaining pieces into quarters.

Toss zest, minced garlic, and half the salt with the Brussel sprouts.

In a cast iron pan, add half the coconut oil and heat over medium heat. When oil shimmers, add Brussel sprouts, cut side down and cook for 2 minutes to slightly caramelize. Continue to cook, stirring, for an additional 6-8 minutes to crisp-tender.

While Brussels sprouts cook, add remaining coconut oil to a safe nonstick or cast iron pan over medium high heat. Pat scallops dry and sprinkle with remaining salt.

Add scallops to pan to sear. Cook for 2-3 minutes or to golden brown, then flip to cook though (about another 3 minutes). Scallops should be opaque in the center.

Divide Brussels sprouts among plates, top with scallops and serve with lemon wedges.