Seared Sea Scallops wiht Tomatoes and Onions

1 1/2 lbs jumbo sea scallops
5 T olive oil
2 large ripe tomatoes, sedded and cut in eights
1 medium red onion, cut in eiths
2 cloves garlic, crushed
1 c dry white wine
2 T salted capers, rinsed and drained
1 T chopped nicoise olives
1 t chopped fresh thyme leaves
1 t chopped fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 T extra-virgin olive oil

Preheat oven to 400F and preheat grill to hot. Wipe scallops dry with paper towels and brush them with a T of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.

Heat 1 T olive oil in a saucepan. Add the tomatoe and onion and saute for 5 minutes. Add the garlic and wine and cook 2 minutes more. Stir in the capers, olives, thyme, half a t of rosemary, the remaining 3 T of olive oil and salt and pepper.

Pour mixture into a baking dish and arrange scallops on top. Bake for 5 minutes. Remove from oven and cool. Sprinkle with the extra-viring olive oil and remaining rosemary and serve at room temp.

4 servings.