Vincent Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make seared scallops with tomato caper scampi sauce.

Ingredients:
12 Deep Sea Scallops
¼ cup dry white wine
½ cup oven roasted tomatoes
1 small shallot minced
2 cloves garlic minced
Juice of 1 lemon
2 tbs rinsed small capers
¼ cup chopped parsley
2 tbs julienned basil
¼ cup olive oil
3 tbs unsalted butter
2 tbs salt
2 tsp black pepper

Directions:
For the roasted tomatoes - cut grape tomatoes in half. Toss halved grape tomatoes with half of the olive oil, 1 tbs salt and 1 tsp pepper. Roast in 475-degree oven for 10-15 minutes. Tomatoes should look somewhat dried, slightly blistered and a bit charred. Set aside to be used later.

Dry scallops well with paper towel. Season scallops with remaining salt and pepper. Scallops must be completely dry in order to achieve a nice sear.

Pre-heat a large skillet on medium-high heat. Add remaining olive oil. Place scallops in pan leaving space between. Do 6 at a time. No more than 1-2 minutes per side. Should have a nice golden sear. Place cooked scallops on a plate, cover and set aside.

Drain oil from pan, place back on heat, add butter, garlic, shallots and capers to pan, cook for 1-2 minutes. Add white wine, cook for a minute then add lemon juice and roasted tomatoes and chopped parsley.

Remove from heat. Add scallops back to pan, spoon sauce over scallops.

To plate place scallops on platter, spoon over scampi sauce and garnish with julienne basil.