Bay Scallops in white wine w/ shallots

Scallops, raw, 8 oz (remove)
White Wine, 4 fl oz (remove)
Red Ripe Tomatoes, .5 cup, finely cubed (remove)
Shallots, 1 tbsp minced (remove)
Garlic, 2 tsp minced (remove)
Basil, 2 tbsp (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)

Can be done with larger sea scallops. Sear on each side until brown. Remove from pan & continue with recipe.
Parsley can be used instead of basil.

Rinse scallops and prepare vegetables. Sear scallops in medium- hot lightly oiled pan until slightly brown (they are small & will cook quickly). Remove from pan. Decrease heat to medium. Add olive oil to pan and sprinkle w/ freshly ground pepper. Add garlic & shallots, sprinkle w/ salt, & saute for several minutes. Add wine to deglaze pan. Add tomatoes & simmer for 3-4 mins. Return scallops to pan and combine with sauce completely. Remove from heat, add toss with basil & salt and pepper to taste.
Serve warm.

Serving Size: Makes 2 1/2 cup servings