Creamy Tomato Scallops
Serves 410 mins prep25 mins cook
A delightful one-pan meal featuring scallops, cherry tomatoes, and cashew cream. This dish is Paleo and Dairy-Free, and perfect for a quick seafood and pasta night. The scallops are seared to perfection and combined with sautéed onions, garlic, and fresh basil, creating a delicious sauce.
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What you need
Instructions
1: Soak 1/2 cup of cashews in boiling water for 10 minutes, then drain and blend with 1/2 cup water to make cashew cream. 2: Pat 1 pound of wild scallops dry and season with salt and pepper. 3: Heat 1 tablespoon of ghee or olive oil over medium-high heat and sear scallops for 2 minutes per side. 4: Remove scallops and set them on a plate. 5: Add 1/3 cup chopped onions and 2 cups of cherry tomatoes to the pan and sauté for about 4 minutes until soft. 6: Add 2 cloves of garlic and sauté for another 4 minutes. 7: Add 1/2 teaspoon salt and sauté for another 4 minutes. 8: Add 1/4 cup water and cook for another 4 minutes until tomatoes burst. 9: Add 1/2 cup chopped basil and the cashew cream, stir to combine, then add 1 cup water. 10: Reduce heat to medium and cook for about 5 minutes. 11: Add 1 teaspoon honey and 1 teaspoon balsamic vinegar, mix to combine. 12: Add scallops back in and season with additional salt and red pepper flakes to taste.View original recipe