2 large tomatoes — seeded and chopped
6 kalamata or oil-cured olives — pitted and sliced
4 tablespoons extra-virgin olive oil (divided use)
1 tablespoons finely chopped basil or oregano leaves or 1/2 teaspoon
of dried
basil or oregano leaves crushed
2 teaspoons balsamic vinegar
1 clove garlic finely chopped
1/2 teaspoons salt (divided use)
1/4 teaspoons ground black pepper (divided use)
1 pounds sea scallops

Preheat oven to 450 F. In a medium bowl, combine the tomatoes, olives, 2
tablespoons of olive oil, basil, vinegar, garlic, 1/4 teaspoon of salt,
and 1/8 teaspoon of pepper. Let the mixture stand for 10 minutes.
Meanwhile, in another medium bowl, toss the scallops with the remaining 2
tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of
pepper. In a shallow roasting pan or jelly-roll pan, arrange the scallops.
Roast them for 10 minutes or until the scallops turn opaque. Serve the
tomato salsa with the hot scallops.