12 large sea scallops

3 tbsp ghee, divided

2 tbsp extra virgin olive oil

1 cup dry white wine

1/4 cup coconut milk

Pinch of saffron threads

1 tbsp fresh parsley, chopped

Blot the scallops with paper towel and lightly season with salt. Heat two tablespoons ghee and the olive oil in a large skillet over medium-high heat. Place the scallops in the pan and sear. Cook for about 3 minutes, until the bottom is browned, and then turn over and sear on the opposite side. Remove the scallops to a plate and tent with foil to keep warm. Add the wine to the skillet and deglaze. Turn the heat to medium-low and reduce the wine by half. Stir in the coconut milk and the remaining tablespoon of ghee. Add the saffron threads and stir well to combine. Return the scallops to the pan and turn to coat. Serve immediately, topped with fresh parsley.