1 basket cherry tomatoes
2 tbsp. finely chopped shallots
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
2 tsp. fresh whole basil or 1/2 tsp. dried basil
1 minced garlic clove
2 tbsp. olive oil
1 1/2 lbs. scallops
1/2 c. dry white wine
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
2 tsp. chopped fresh basil or 1/2 tsp. dried basil

Slice tomatoes in half. Seed with a melon baller and place seeds and juice in a small ramekin. Strain juice and reserve.

In a large, heavy pot, saute shallots, thyme, basil and garlic in olive oil for 2 to 3 minutes. Add tomato juice and cook over medium high heat until mixture is reduced to a gravy like thickness. Add tomatoes and cook 30 minutes. Let set about 30 minutes.

In a large covered frying pan, poach scallops in wine mixed with thyme and basil until tender, about 10 to 15 minutes. Remove scallops with a slotted spoon and set aside. Add tomato mixture to wine and cook over medium high heat until again reduced to a gravy like consistency. Add scallops and heat through. 4 to 6 servings.