In a pot of boiling water, blanch tomato for 30 seconds, then rinse under cold water. This should loosen the skin of the tomato so it can be easily peeled. Peel tomato and dice into fine pieces.
In a skillet saute tomato, onion, and garlic in 1 Tbs of oil over medium low heat. Add salt and basil leaves, and continue to stir and saute.
Turn heat up to medium-high and add scallops to man. Saute vegetables and scallops together. Cook until scallops reach 130 degrees when checked with a meat thermometer. Serve with cooked buttered rice and satueed or steamed vegetables like snow peas, carrots, and yellow squash. Garnish with dill, chives, parsley, and lemon. Enjoy!