White Wine Lemon Sause over Scallops and Polenta

Fall = corn; so fall = a warm plate of polenta!

Ingredients

1lb Scallops

1/2c Polenta

1T Ghee (or high heat oil)

1 bunch of asparagus

Sauce

1/2c White Wine

1 Lemon

1T Garlic Cloves, minced

1T Butter

1t Onion Powder

2t Thyme

1T cornstarch and 1T water

Directions

1. Cook polenta as instructed on the package. Boil water in a pot and place asparagus in to cook. Cook about 8 minutes. Blanching will help keep their color.

2. Heat ghee butter in medium high heat on the stove. Pat scallops dry before placing them on the pan. Cook a few minutes per side. High heat oil will give them the browning on the outside.

3. Make sauce in a small pan. Add all ingredients and warm.

4. Assemble like shown in the picture

*Makes 4 servings