Slow Cooked Scallops Cakes with Tomato Basil

How to make it

1. Pat the scallops dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a stainless skillet over medium-high and roast the scallops until deeply colored.
3. Add the aromatics with the fennel and cherry tomatoes; cook until fragrant and just tender.
4. Build the tomato basil sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.