Creamy Tomato Basil Scallops
Serves 410 mins prep20 mins cook
A delicious recipe for creamy tomato, basil, and garlic scallops that's paleo, dairy-free, and whole 30 compliant. The dish features seared scallops paired with a flavorful tomato-basil sauce and a unique cashew cream. It's quick to cook and packed with vibrant flavors from the ingredients.
0 servings
What you need
Instructions
1: Pat wild scallops dry and season with salt and pepper. 2: Heat ghee or olive oil over medium-high heat and sear scallops for 2 minutes per side, making sure not to overcrowd the pan. 3: Remove scallops and set on a plate. 4: Add chopped onions and cherry tomatoes and sauté for about 4 minutes until soft. 5: Add garlic and sauté for another 4 minutes. 6: Add salt and sauté for another 4 minutes. 7: Add water and cook for another 4 minutes until tomatoes burst. 8: Add chopped basil and cashew cream, and stir to combine. 9: Add water, reduce heat to medium, and cook for about 5 minutes. 10: Mix in honey and balsamic vinegar. 11: Add scallops back in and adjust seasoning with salt and red pepper flakes to taste.View original recipe