Add the scallops and saute, stirring constantly, for 3 minutes. Add the wine, lemon juice and sugar. Cook for another 3 minutes. Dissolve the cornstarch in 2 tablespoons water, add it to the sauce, and stir until the sauce thickens. Serve garnished with lemon slices.
Ghee is clarified butter.
When it begins to froth, turn the heat to low and simmer for about an hour. Skim off the froth occasionally. The milk solids will eventually sink to the bottom of the pan, leaving a clear, golden liquid on top. Carefully pour the liquid through a piece of cheesecloth, or a coffee filter, into a jar. Seal the jar and store the ghee in the refrigerator.