Lemon Garlic Scallops in White Wine Ghee Sauce
INGREDIENTS
1 lb scallops (about 8)
1.5-2 Tbs EVOO
1.5 Tbs ghee or pasture raised butter (@vitalfarms)
2 Tbs lemon juice
1/4C white wine (I used sauv blanc)
2 garlic cloves, minced
Chopped organic Italian parsley
DIRECTIONS
Put 1.5-2 Tbs evoo in pan over medium heat. Let it get hot enough to sizzle.
Place scallops in the pan (only when it sizzles) and lightly season with s + p. Cook 3 minutes on each side to golden brown then remove from pan and set aside on plate.
In same pan, add 2 Tbs ghee or pasture raised butter. Allow it to melt, then add minced garlic, lemon juice and white wine. Cook on low heat until it becomes fragrant, stirring consistently.
Add scallops back into pan and using spoon, baste the garlic/butter/wine sauce on top of the scallops.
Add chopped Italian parsley on top of scallops and serve with roasted potatoes and veggies.