500g scallops

1 large onion chopped

3 garlic cloves chopped

2 rashers of bacon chopped

1 can tomato chopped

1 large field mushroom chopped

1 heaped table spoon dollop of double cream

1 tbsp ghee  

1 tsp basil, 1 tsp parsley

3/4 tsp chili flakes , salt and pepper

Preparation

Melt the ghee in the pot, add onions and garlic and cook until it begins to turn translucent.

Add bacon and cook for a few minutes.

Add tomatoes, herbs and spices and cook altogether for 10minutes on low.

Stir in scallops and cook for a further 2 minutes.

Turn off gas and stir through double cream. Serve with vegies or cauliflower rice.