Pan Seared Scallops With Tomato & Basil Wine Sauce

• 16 dry scallops (about a pound)
• 4 tablespoons basil, chiffanaded
• 2 tablespoons chopped garlic
• 1 (14 ounce) can diced tomatoes
• 4 tablespoons butter
• 2 tablespoons olive oil
• 3/4 cup white wine

1. Rinse scallops well then lay out on paper towels to remove moisture.
2. 1. Squirt the olive oil in a saute pan. The hotter the pan, the better the sear on the scallops will be.
3. 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
4. 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
5. 4. Saute for 30 seconds, and then add the garlic and basil.
6. 5. Cook for two minutes, and then stir in the butter.
7. 6. Plate the scallops and add the sauce.

basil, garlic, tomatoes, butter, olive oil, white wine

Taken from www.food.com/recipe/pan-seared-scallops-with-tomato-basil-wine-sauce-444277 (may not work)