Scallops With Capers and Tomatoes

Found in Cooking Light Fesh Food Fast magazine. I love scallops and this one I haven't tried yet but it looks and sounds very simple, easy and delicious.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 12  large sea scallops (l 1/2 lbs.)
•  cooking spray
• 1  garlic clove, minced
• 1⁄2 cup dry white wine
• 3  tablespoons capers, drained
• 2  tablespoons  chopped fresh basil
• 1⁄4 teaspoon salt
• 1  tomatoes, seeded and diced (about 1 cup)
• 1  tablespoon  extra-virgin olive oil

Directions

1. Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
2. Add garlic to pan; cook 15 seconds, stirring constantly. Add wine and next 4 ingredients (through tomato) to pan. Serve the tomato mixture over scallops; drizzle evenly with oil just before serving.