Scallops in Tomato Garlic Sauce

In pre-heated pan on medium to high heat, add 2 tablespoons olive oil. Add shallots and cook until softened (about 3 minutes). Then add garlic and cook until soft but not brown (about 2 minutes). Deglaze with wine and cook until reduced (about 3-4 minutes). Stir in tomatoes with juice, parsley, basil, salt and pepper. Reduce heat and cook until slightly thickened (about 3-5 minutes). Set aside and keep warm. Salt & pepper scallops, then lightly dust with flour. In pre-heated pan on high heat, add olive oil and brown scallops for about 1 minute per side. Turn heat to low and gently stir in tomato sauce to coat scallops. Recommend serving over rice or thin pasta.