1 Tbsp ghee or clarified butter (or more if you really like ghee)
1/2 cup chopped fennel bulb
3 cups butternut squash, spiral sliced or julienned
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/4 tsp anise seeds
1 Tbsp ghee or clarified butter
1 lb Bay Scallops
1 Tbsp garlic, minced
1/2 lemon juice
Cut butternut squash into quarters. then cut into chucks that will fit into your spiral slicer.
Heat 1 Tbsp of ghee in a pan. Add fennel and cook for about a minute, then add squash and spices and toss. Saute for about 10 minutes. While that's going on, heat the other Tbsp of ghee and add garlic. after about 30 seconds, add scallops. those will cook fast, so when they're done, take a slotted spoon and remove the scallops. If the squash is cooked, put that on low and throw the scallops in. Squeeze the 1/2 lemon into the empty pan with the scallop liquid. Reduce liquid until it thickens, then add it to the pan with scallops and squash, toss and serve.