Scallops Provencal Style

Slit the skin of the tomatoes crosswise. Boil them for 30 seconds. Peel, seed and dice them. Peel and finely chop the shallot and garlic.

Heat the oil in a pan. Lightly brown the frozen scallops, turning them until all the water has evaporated. Season with salt and pepper.

Add the garlic and shallot, then the tomatoes. Continue cooking for 1 minute while stirring.

Remove from heat, sprinkle with chopped basil. Serve immediately.