Oven Roasted Scallops With Tomato-Kalamata Salsa

Preheat oven to 450 degrees F.

In a medium bowl, combine the tomatoes, olives, half the olive oil, basil, vinegar, garlic, half the salt, and half the pepper. Let the mixture stand for 10 minutes.

Meanwhile, in another medium bowl, toss the scallops with the remaining olive oil, remaining salt and remaining pepper.

In a shallow roasting pan or jelly-roll pan, arrange the scallops. Roast them for 10 minutes or until the scallops turn opaque. Serve the tomato salsa with the hot scallops.