Creamy Tomato Basil Scallops

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.

3: Remove scallops and set them on a plate.

4: Add chopped onions and cherry tomatoes to the pan 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, then stir to combine.

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

10: Mix in honey and balsamic vinegar.

11: Add scallops back into the pan and adjust seasoning with salt and red pepper flakes to taste.