In a skillet, sauté the shrimp and scallops in the butter. Set aside. In the same skillet, add a drizzle of olive oil and sauté the onion, chili pepper, and garlic. Cook until softened but not browned. Season with salt and pepper. Add the white wine and let the alcohol evaporate. Add the halved cherry tomatoes.

Return the shrimp and scallops to the skillet, add the coconut milk, and simmer on low heat for a few more minutes. When the sauce has reduced slightly, add the chopped basil and remove from heat.