Recipe Vortex

1 lb fresh scallops, rinsed, dried with paper towel

sea salt and pepper

1/4 cup ghee divided

4 cloves garlic minced

1/4 cup fresh lemon juice (about 2 lemons)

parsley, for garnish

12 oz cauliflower rice

1 tbsp ghee or avocado oil

2 cloves garlic minced

1/3 cup fresh herbs chopped or dried herbs, to taste (such as garlic & herb mix)

sea salt and black pepper, to taste

Precook cauliflower rice according to the package then heat the ghee or oil in a med/large skillet over medium-low heat and add the garlic. Cook and stir about 45 seconds or until softened, then stir cauliflower rice into the skillet and raise the heat to medium. Cook and stir until the rice is tender - about 2 minutes. Remove from heat, then stir in the chopped herbs and season with sea salt and black pepper to taste. Keep warm while you prepare the scallops.

Pat the scallops dry and season all over with salt and black pepper. Melt one tablespoon of the ghee in a large nonstick skillet over medium HIGH heat. Once sizzling, add the scallops in a single layer and cook approximately 2 minutes until golden brown. Flip each one and continue to cook 2 minutes on the second side. Turn off the heat, remove to a plate and cover with aluminum foil to keep warm.

Return the skillet to medium low heat and add the remaining 3 tablespoons of ghee. Once melted, stir in the garlic and cook about 30-45 seconds or until soft. Stir in the lemon juice and cook another 30 seconds, then remove from heat. Serve the scallops with the lemon butter sauce and herbed cauliflower rice. Garnish scallops with minced parsley, if desired.