Scallops With Tomatoes And Chili - cooking recipe

Ingredients

4 None medium tomatoes, cored, an \"x\" cut into the skin at the base
3/4 cup olive oil
4 cloves garlic, peeled and finely chopped
2 None red chilis, thinly sliced (de-seeded if preferred)
24 None scallops on the half shell, trimmed
2 tbsp finely chopped fresh chives

Preparation

Bring a saucepan of water to a boil and blanch tomatoes. Refresh in cold water, peel, de-seed and dice.
Place oil, garlic, and chilis in a small saucepan and cook over low heat until garlic is soft and fragrant - about 10 mins.
Preheat the broiler to high. Lay scallops, in their shells, on a broiler pan or baking sheet, working in 2 batches if required. Season with salt and pepper and broil for 2 mins, or until warm and just starting to cook. Top with tomatoes and a little garlic and chili oil. Sprinkle with chopped chives.