1 tbsp olive oil
3-4 garlic cloves, crushed
1 vanilla bean, split through centre
3 ripe tomatoes, halved, deseeded and finely diced
1/3 cup chardonnay
salt and freshly ground black pepper
Heat oil in a frying pan over medium heat. Add garlic and cook for 1 minute, taking care not to brown. Add vanilla bean and stir until well combined. Add scallops and cook for 1 minute on each side or until lightly browned. Add tomatoes, wine and salt and pepper. Toss until well combined. Cook for 5-10 minutes or until cooked. Spoon into scallop shells and serve.