To serve 4.

12 large sea scallops
1 Tbsp of olive oil
3 large tomatoes, peeled, cored and chopped
1/2 cup of fresh basil leaves, minced
pinch of thyme
1 large clove of garlic
salt and freshly ground pepper 

• In a heavy skillet cook the tomatoes until just tender.
• Add the garlic, basil and thyme.
• Cook gently to blend in the flavors.
• Season with salt and pepper.
• Keep warm while cooking the scallops.
• In a large skillet over medium-high heat, heat the olive oil until hot but not sizzling.
• Pull out and discard the small muscle attached to some of the scallops.
• Add the scallops.
• Cook until almost opaque all the way through, about 3 minutes on each side.
• Season the scallops with salt and pepper.
• Place 3 scallops on each of 4 warmed dinner plates. Cover with the tomato mixture.
• Serve right away.