Scallops Nicoise - cooking recipe

Ingredients

2 to 3 ripe tomatoes (1 lb. total)
3 Tbsp. unsalted butter
2 to 3 cloves garlic, peeled, crushed and chopped (1 1/2 tsp.)
1/2 c. dry white wine
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 lb. sea scallops
1 c. shredded basil leaves

Preparation

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