Seared Scallops With Onion Mushroom Sauce
2 tablespoons ghee, plus 2 tablespoons for the sauce
2 cups sliced mushrooms (button, cremini, oyster or any assortment of your choice)
1 cup pearl onions, root ends trimmed, peeled and cut in half
12 large scallops (about 1–1½ pounds)
Salt and freshly ground black pepper, to taste
1 tablespoon coconut oil
ВЅ cup water
Juice of 1 lemon
1 tablespoon coconut aminos
Вј teaspoon curry powder
- Melt 2 tablespoons of the ghee in a large nonstick skillet over medium-high heat. SautГ© the mushrooms and onions for 8 minutes, or until slightly browned. Remove from the heat and cover to keep warm.
- Heat another large skillet over high heat so that it will be hot enough for searing. Sprinkle the scallops with a little salt and pepper.
- Add the coconut oil to the hot skillet and cook the scallops until the edges are browned, about 2 minutes per side. Remove the scallops to a large plate and cover to keep warm.
- Add the water, lemon juice, coconut aminos and curry powder to the skillet in which the scallops were seared. Deglaze the pan with a wooden spoon while bringing the mixture to a boil and then boil for about 2 minutes.
- Remove the sauce from the heat, and add the remaining 2 tablespoons ghee, 1 tablespoon at a time, and whisk to combine.
- Arrange the scallops, mushrooms and onions on 4 plates and spoon the sauce over each.
NOTE: Be sure your scallops are good and dry before you cook them.
