Heat 2 tablespoons ghee or butter in medium skillet saucepan over medium-high heat. Add scallops and brown on both sides but not cooked through. Remove to a warm plate, reserving the juice and set aside (6-8 min).
Heat remaining ghee or butter in skillet over medium heat. Add SugarRoti Fish Nu Spice Package and sauté until spices are sizzling and fragrant (1-2 min).
Add shallots and serrano, sauté until shallots soften (5 min).
Raise to medium-high heat, add wine and cook until reduced to half; add cream and cook until the sauce thickens (5-10 min).
Return the scallops and reserved juice to the pan, stir in 3/4 of the basil and cook until the scallops are just firm (2-5 min).
Transfer to serving dishes, spoon over the remaining sauce, garnish with the remaining basil and enjoy.
