StarInfiniteFood

1: Soak 1/2 cup cashews in boiling water for 10 mins, drain, and blend with 1/2 cup water to make cashew cream.

2: Pat 1 pound wild scallops dry and season with salt and pepper.

3: Heat 1 tablespoon ghee or olive oil over medium high and sear scallops for 2 mins per side. Remove and set on a plate.

4: Add 1/3 cup chopped onions and 2 cups of cherry tomatoes to the skillet and sauté for about 4 mins until soft.

5: Add 2 cloves garlic and sauté for another 4 minutes.

6: Add 1/2 teaspoon salt and sauté for another 4 mins.

7: Add 1/4 cup water and cook for another 4 minutes until tomatoes burst.

8: Add 1/2 cup chopped basil and the cashew cream, stir to combine.

9: Add 1 cup water, reduce heat to medium, and cook for about 5 minutes.

10: Mix in 1 teaspoon honey and 1 teaspoon balsamic vinegar.

11: Add the scallops back in, and season with additional salt/red pepper flakes to taste. Optionally add more water for a thinner consistency.