1 cup sliced mushrooms
3/4 cups dry sherry
2 Tbsp. fresh lemon juice
1 tsp. dried parsley
1 tsp. dried thyme
1 tsp. dried tarragon
Salt and pepper to taste
1/2 tsp. Tapioca starch
2 Tbsp. Water
1 lb. Wild caught sea scallops patted dry
1 tbsp grass fed buttercor ghee
Sauté mushrooms for about 5 minutes in a nonstick pan. Add wine, lemon juice and herbs. Simmer until reduced by about half. Thicken with tapioca starch and water if desired. Set aside.
Melt butter or ghee over medium high heat. Add scallops and sear for 1-2 minutes on each side. Add wine sauce. Bring up to simmer. Serve!
