2 tablespoons grass fed ghee
1 clove garlic, finely chopped
2 medium green onions, sliced (2 tablespoons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1 pound sea scallops, thaw if frozen *purge grit in lightly salted water for 15 minutes, rinse then cut in half
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 to 1/2 teaspoon crushed red pepper


1 Heat ghee in 12-inch cast iron skillet over medium heat. Cook garlic, onions and parsley in ghee about 3 minutes, stirring until onions start to brown a bit
2 Stir in remaining ingredients.
Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

Serve 101 ways!