Scallops in Lemony Wine Sauce

1 lb. Sea scallops

1 tbsp. olive oil

2 tbsp . Butter or Ghee

2 tbsp, chopped garlic

2 cups dry white wine

¼ tsp. red pepper flakes

2 tbsp. fresh parsley chopped

1 lemon, zested and juiced

2 tsp. tapioca starch or cornstarch

4 tsp. water

Blot scallops dry with paper towels, season with salt and pepper. Heat olive oil in a pan on high heat, Sear scallops about a minute on each side, then remove from pan and transfer to a plate. Add butter or ghee to pan along with garlic, wine, lemon juice and red pepper flakes. Boil and reduce to half.  Mix tapioca starch or corn starch with the water and add to sauce…simmer until thickened. Add lemon zest and parsley. Stir to combine. Add scallops back to the pan to heat through and coat with sauce. Serve with brown sticky rice.

Brown sticky rice

3 cups cooked brown rice

1/4 cup seasoned rice vinegar

1/4 cup chopped fresh cilantro

Mix it all together