15 large sea scallops 3 shallots, finely chopped 2 lbs. assorted tomatoes (different colors, flavors) 1 clove garlic 3/4 c. extra virgin olive oil 1/2 c. basil, roughly chopped 1 loaf diced Italian bread very aged Balsamic vinegar salt black pepper     In a sauté pan place 1/4 c. olive oil and clove of garlic. Heat oil, and fry bread on high heat until brown. Remove and place on a paper towel. Chop tomatoes in different shapes. Mix with shallots, basil, remaining oil, salt and pepper. Sauté scallops on high heat in a very hot sauté pan in additional oil. Sauté scallops for about 3 minutes per side. Place bread/tomato mixture on 5 plates. Top with sautéed scallops and drizzle with balsamic vinegar.