Scallops Nicoise

Directions

1. 1
   Plunge the tomatoes into a pan of boiling water and hold them under the water for 15 to 20 seconds.
2. 2
   Drain and cool under cold water.
3. 3
   Peel off the skin and cut the tomatoes in half crosswise, parallel to the stem.
4. 4
   Squeeze, pressing out the seeds and excess juice.
5. 5
   Cut the tomatoes into 1/2-inch pieces.
6. 6
   Melt the butter in a large saucepan.
7. 7
   Add the garlic and saute for 5 to 10 seconds. Then add the wine, salt and pepper; cover and cook for about 1 minute.
8. 8
   Add the scallops and tomatoes; bring the mixture to a boil over high heat, shaking the pan occasionally.
9. 9
   Cook for a couple of minutes, until the scallops are cooked through.
10. 10
    Toss in basil.
11. 11
    Serve over cooked rice.