You need to use Ghee for this recipe. You can make it yourself, or you can purchase “Ghee” (which is another name for clarified butter) at your market. 

Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This is what gives it a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. They can both be stored, covered, without refrigeration in a glass or a mason jar for about six (6) months. At room temperature, it becomes semi-sold. With refrigeration, it hardens and can be stored, covered, for about one (1) year.

Homemade Ghee

1 pound of unsalted, organic grass-fed butter

Add the butter to a small pot on low heat. After the butter has melted and it begins to simmer, the ghee will separate into three layers. Foam will begin to form on the top, skim it off with a spoon. As the gree continues to cook that foam turns in clear bubbles and the middle layer will become translucent. You will see the milk solids fall to the bottom of the pot. Simmer on low heat for 30 minutes. Turn off the heat a let it cool for a few minutes. Strain it into a glass storage container. The ghee will become opaque and light yellow as it cools down.


4 servings

4 tablespoons clarified butter* or Ghee 12 large scallops

1 tablespoon extra virgin Olive Oil 

12 large scallops

1 teaspoon kosher salt

Freshly cracked pepper

1/2 cup Monk fruit sugar spread over a flat plate

1/3 cup dry white wine

1 tablespoon lemon zest

2 tablespoons of  fresh lemon juice

1 tablespoon finely chopped flat Italian parsley

8 chives, chopped small


The crescent-shaped muscle that attaches the scallop to the shell will toughen when cooked. You need to remove the muscle by peeling it away from the sides of each scallop before cooking. Rinse and dry scallops well. Sprinkle pinches of the salt on both sides of scallops and cracked  pepper.

Heat a cast-iron or heavy skillet on medium-high for 2 minutes. Add the clarified butter, olive oil, and swirl to coat the pan. When the butter starts to foam, get ready to add the scallops. Working quickly, hold the sides of the scallop and dip it into the sugar using a twisting motion to coat evenly on one side only. Place the scallops, sugar side down on the skillet, and saute for 2-1/2 minutes. Do not move the scallops. If the sugar starts to brown too quickly turn down the heat.

Turn the scallops over and saute for 1 minute. Add the white wine and lemon juice and reduce by half. After about 1-1/2 minutes, transfer the scallops to a warm platter and pour the pan juices over the top. Garnish with chopped parsley, chives, and lemon zest.


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