Put coconut milk, MoJo and lemon verbena in a saucepan and heat over medium low. Stir until liquid is reduced to about half. Reduce heat to low and simmer for about 5 minutes. Remove lemon verbena by straining liquid. Stir in coconut yogurt and warm over low heat.
Place flour and 1 tablespoon Mom's Golden MoJo in a bag. Pat scallops dry and into the flour mixture. Put into strainer and shake off excess flour.
Heat oil and butter in a salute pan over medium heat until butter is melted and starting to brown. Add scallops and sear until browned.
turn and sear until browned and the scallops are white and no longer translucent (about 5 to 6 minutes total).
Put a little sauce on a plate and then add scallops over sauce and grate a little fresh lemon rind. Serve with Jade or pink rice.