Scallops With Tomatoes And Chili

• 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

1. Bring a saucepan of water to a boil and blanch tomatoes. Refresh in cold water, peel, de-seed and dice.
2. Place oil, garlic, and chilis in a small saucepan and cook over low heat until garlic is soft and fragrant - about 10 mins.
3. 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.

tomatoes, olive oil, garlic, red chilis, shell, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/28506 (may not work)