Seared Scallops, Tomato Panzanella, Aged Balsamic Vinegar

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
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1. 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.
2. Chop tomatoes in different shapes. Mix with shallots, basil, remaining oil, salt and pepper.
3. Sauté scallops on high heat in a very hot sauté pan in additional oil. Sauté scallops for about 3 minutes per side.
4. Place bread/tomato mixture on 5 plates.
5. Top with sautéed scallops and drizzle with balsamic vinegar.