Makes 4 Servings

• 3 tablespoons extra-virgin olive oil, divided
• 1 pound “dry” sea scallops, patted dry with paper towels
• 2 tablespoons minced shallots
• 1 pint grapes tomatoes, cut lengthwise in half, or use 2 cups diced (1 inch cubes) ripe plum tomatoes
• 1 tablespoon finely chopped fresh mint, plus small sprigs for garnish
• 1/4 cup dry vermouth or dry white wine
• salt and freshly ground black pepper to taste

Hot cooked rice for serving

1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until very hot.  Add the scallops and cook turning once, until opaque when pierced in the center with the tip of a sharp knife, about 5 minutes.  (If you have scallops of carrying sizes, remove the smaller scallops as they are cooked.)  Transfer to a platter.
2. Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium.  Add the tomatoes and mint and cook, stirring occasionally, until heated through, about 3 minutes.  Add the vermouth and cook until the juices are thick ended, about 1 minute.  Return the scallops to the skillet and stir a few times to combine.  Season with salt and pepper.
3. Spoon over the hit rice, garnish with mint sprigs, and serve immediately.