Sea Scallops alla Caprese

SEA SCALLOPS ALLA CAPRESE
2 lbs. mixed heirloom tomatoes
24 fresh basil leaves
3 medium red onions, cut into 1” thick slices
Kosher salt and fresh black pepper
6-8 T. extra virgin olive oil
12 giant diver scallops
Coarse sea salt
1-2 lemons cut in half

1. Using a flat cast-iron griddle or large cast-iron pan, heat on a gas grill.
2. Slice tomatoes in nice shapes, (try to create different cuts; leave small ones whole) and lay them on a platter.
3. Tear the basil leaves over the tomatoes. Set aside.
4. Season onion slices on both sides with salt and pepper. Place them on the hot griddle, cook for 7-10 minutes, without moving them. You want a charred side. Using tongs, carefully turn slices over and cook on other side 7-10 minutes until charred or softened.
5. Transfer onions to plate and let cool slightly. Separate onion slices into rings and place over tomatoes. Drizzle everything with olive oil.
6. While onions are cooking, carve a checkerboard pattern about ¼” deep into one side of each scallop. Season with salt and pepper and place in bowl and cover with olive oil to gently cover them.
7. Place scallops on griddle, design side down and cook 5-7 minutes, unmoved, almost cooked—they should be opaque almost all the way through.
8. Flip over and sear for 30 seconds, remove and arrange over the tomatoes, etc.
9. Sprinkle with sea salt and more pepper if needed. Squeeze lemon juice over the top.
10. Serve.
    *Scoring the scallops before grilling makes them open up like a flower. Cook the scallop 90 percent on first side, very well seared, quick flip and finish on the other side.