Scallops Niçoise

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 lengthwise (parallel to the stem).

Squeeze gently, pressing out the seeds and excess juice.

Cut tomato flesh into ½" to 1" pieces.

In a very large saucepan, melt the butter.

Add the garlic and sauté for 5 to 10 seconds.

Add the wine, salt, and pepper, cover and cook approximately 1 minute.

Add the scallops and tomatoes, and bring the mixture to a boil over high heat, shaking pan occasionally.

Continue cooking just until the scallops are cooked through, about 90 seconds.

Toss in the basil and divide the mixture among 6 warm plates.

Serve immediately.