Instructions

1. In a small frying pan heat 2 Tbsp of oil, add the tomatoes and olives. Season with salt and pepper and fry for 1-2 minutes. Transfer to a bowl.
2. Chop the coriander and basil leaves, add to the tomatoes. Toss and let is infuse for about 10 minutes.
3. Heat the remaining oil in a frying pan. Meanwhile, wipe dry the scallops with paper towel, then season their top with salt & pepper. When the oil is hot, add the scallops around the outside of the pan clockwise (the salted side facing down), forming a circle.
4. Season the top of them then, after a minute, starting with the first one you put in the pan, flip them over with a spatula (again clockwise). Add the remaining lemon juice, tilt the pan around to let the juice to spread evenly.
5. Cook for 1-2 minutes and transfer them to a paper lined plate. Serve with the tomato salsa.