Season scallops evenly with salt, pepper and rosemary.
Melt the ghee (or heat the olive oil) in a large skillet over medium-high heat. Add the scallops and sauté
for 2 to 4 minutes per side or until golden; remove from skillet and set aside.
Add the lemon juice and wine to the skillet and whisk up all of the browned bits from the bottom of the
pan; lower skillet heat and simmer for 10 to 15 minutes or until sauce has reduced.
Serve sauce over the scallops.
SERVING SUGGESTION: Serve a big spinach salad tossed with Leanne’s Basic Vinaigrette on the side.