1. Whisk the mustard, vinegar, and lemon in a small bowl. Slowly whisk in the oil and season the dressing with salt and pepper to taste.
2. In a medium bowl, toss the julienned endives with the red pepper, chives, and cilantro. Add the mustard vinegar dressing and toss to coat.
3. Pat sea scallops dry with paper towels. Heat ghee in a large nonstick sauté pan or skillet over medium-high heat. Season the scallops with salt and pepper. Sear for 1 to 2 minutes on each side. Remove scallops from pan and cover lightly with foil. Let rest for 3-5 minutes.
4. Spoon the slaw onto a plate; place 1-2 scallops on top and garnish with chives or cilantro. Serve.