Scallops With Herbed Raw Tomato Sauce

A recipe from Rachael Ray.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  garlic clove, smashed
• 2  cups grape tomatoes, halved
• 2  tablespoons fresh herbs, chopped (such as basil, mint, thyme, dill, parsley or cilantro)
•  salt and pepper
• 24  sea scallops, patted dry
• 2  tablespoons extra virgin olive oil
• 3  tablespoons butter, room temperature
• 4  lemon wedges

Directions

1. Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour. Discard any large garlic pieces.
2. Preheat a grill to medium-high. Thread the scallops on skewers and brush with the olive oil; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.
3. Add the butter to the scallops mixture and gently toss until melted. Serve with the lemon wedges.