Scallops with Hot Vinaigrette

• 6-8 scallops per person, in the shell
• 50 ml white wine vinegar
• 6 shallots, finely

Open, clean and wash the scallops in heavily salted water (seawater). Replace in their shells.

Place the vinegar and shallots in a small pot and bring to the boil. Reduce to one-third of the original volume and add the garlic, thyme and oil. Continue cooking for another minute. Remove from the flame and add the basil, tomato, salt and pepper.

Underneath each scallop place a pinc