Lemon & Garlic Scallops In Garlic Ghee

Remove the roe on each scallop on a chopping board, neatly.

In a skillet or pan, on high flame, take one tbsp of Garlic Ghee, add roe trimmed scallops and lemon slices. On high flame brown the scallops and the lemon slices for 2 min.

Now add wine, salt, pepper, lemon juice and brown sugar. Cook for further 2-3 min to reduce the wine to form a glaze.

Garnish with chopped parsley.

Serve hot.

Tip: The scallops are safe to be eaten in the months that have ‘R’ in it. And also, the ‘roe’ or the ‘coral’ (the red part on the side), is actually edible.