Creamy Tomato, Basil and Garlic Scallops (Paleo, Dairy-Free, and Coconut-Free)

These creamy Tomato, Basil and Garlic Scallops make for the perfect family meal. It is easy to make and the scallops take less than 5-minutes to cook! They are paleo, dairy-free and coconut-free.

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About this Recipe

By: Caitlin Greene

For many, cooking seafood, especially scallops seems like a daunting task. However, it is actually easier than you think. Just a few key pointers: always pat the scallops dry, don’t overcrowd the pan (cook in batches if need be) and make sure the pan is hot! Aside from that, the scallops alone cook in less than 5 minutes. It is one of the easiest seafood to cook and make for a simple, yet, delicious meal.

Why should you make these scallops?
-They are quick to cook
-They have a delicate texture and with the right technique, a crusty golden brown exterior.
-You can easily serve them with pasta, rice, or salads.

How do you make these scallops?
First, make the cashew cream. Soak the cashews in boiling water for 10 minutes. Drain and blend with 1/2 cup of water until smooth and creamy. Next, make the scallops. Pat the scallops dry. Season with salt and pepper. Add 1 tbsp ghee or olive oil to a pan over medium-high and sear for 2 mins per side (don’t overcrowd!). Remove and set on a plate.

In the same pan, add the chopped onions and cherry tomatoes and sauté for about 4 mins until soft. Add the garlic and sauté for another 4 minutes. Add 1/2 teaspoon salt and sauté for another 4 mins. Add 1/4 cup water and cook for another 4 minutes until the tomatoes burst. Add the chopped basil and then the cashew cream and stir to combine. Add 1 cup water, reduce heat to medium, and cook for about 5 minutes. Add in the honey and balsamic vinegar. Mix to combine. Add scallops back in and season with salt/red pepper flakes to taste.

Creamy Tomato, Basil and Garlic Scallops (Paleo, Dairy-Free, and Coconut-Free)

Creamy Tomato, Basil and Garlic Scallops (Paleo, Dairy-Free, and Coconut-Free)

Ingredients

  • 1/2 cup cashews
  • 3/4 cup water
  • 1 pound wild scallops
  • 1 tablespoon ghee or olive oil
  • 1/3 cup onions, chopped
  • 2 cups of cherry tomatoes
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 cup basil, chopped
  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • Red pepper flakes to taste (optional)

Instructions

  1. First, make the cashew cream. Soak the cashews in boiling water for 10 minutes. Drain and blend with 1/2 cup of water until smooth and creamy.
  2. Next, make the scallops. Pat the scallops dry. Season with salt and pepper. Add 1 tbsp ghee or olive oil to a pan over medium-high and sear for 2 mins per side (don’t overcrowd!). Remove and set on a plate. 
  3. In the same pan, add the chopped onions and cherry tomatoes and sauté for about 4 mins until soft. Add the garlic and sauté for another 4 minutes. Add 1/2 teaspoon salt and sauté for another 4 mins. Add 1/4 cup water and cook for another 4 minutes until the tomatoes burst. 
  4. Add the chopped basil and then the cashew cream and stir to combine. Add 1 cup water, reduce heat to medium, and cook for about 5 minutes.
  5. Add in the honey and balsamic vinegar. Mix to combine.
  6. Add scallops back in and season with salt/red pepper flakes to taste.
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