Seared Sea Scallops With Tomatoes and Onions

• 1 1/2 pounds jumbo sea scallops
• 5 tablespoons olive oil
• 2 large ripe tomatoes, seeded and cut in eighths
• 1 medium red onion, cut in eighths
• 2 cloves garlic, crushed
• 1 cup dry white wine
• 2 tablespoons salted capers, rinsed and drained
• 1 tablespoon chopped nicoise olives
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary leaves
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons extra-virgin olive oil

1. Preheat oven to 400 degrees and preheat grill to hot.
2. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil.
3. Grill over very high heat just enough to make crosshatch marks on both sides.
4. Do not cook any longer.
5. Heat a tablespoon olive oil in a saucepan.
6. Add the tomato and onion and saute for five minutes.
7. Add the garlic and wine and cook two minutes more.
8. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
9. Pour mixture into a baking dish and arrange scallops on top.
10. Bake for five minutes.
11. Remove from oven and cool.
12. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.

olive oil, tomatoes, red onion, garlic, white wine, capers, nicoise olives, thyme, rosemary, salt, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/10838 (may not work)