2 pieces halibut filet (8 oz. each)
1 c. seasoned flour (salt and pepper)
4 oz. clarified butter
1 tbsp. butter
1 shallot (chopped fine)
1/2 clove garlic
1/4 tsp. ginger (dried)
6 oz. bay scallops (smaller size)
1/2 c. heavy cream
1/2 tbsp. cilantro, chopped
Salt and pepper to taste

Dredge the halibut lightly in seasoned flour; saute in butter until golden brown on each side. Do not overcook at the risk of drying out the fish. Remove from saute pan; transfer to platter and keep warm.

In a separate pan, melt butter and cook shallots, garlic, and ginger briefly. Add scallops and saute very quickly. CAUTION: Do not overcook as the scallops will become chewy. Add cream and cilantro; bring to a boil.

Place each filet on an individual serving dish and lightly cover with the sauce. Garnish with lemon and parsley.