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 tsp basil, 1 tsp parsley
3/4 tsp chili flakes , salt and pepper
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.