• 8 to 12 large sea scallops, halved crosswise
• salt and freshly ground black pepper, to taste
• 4 Tablespoons margarine, divided
• 2 tomatoes, peeled, seeded and chopped
• 2 Tablespoons chopped fresh or 2 teaspoons dried basil leaves

Dry scallops with paper towels; season with salt and pepper. Heat 2 Tablespoons margarine in large non-stick skillet over medium-high heat. Arrange half the scallops in a single layer in skillet; cook for 1 to 2 minutes on each side or just until cooked. Transfer scallops to a platter; keep warm. Repeat with remaining scallops; remove to serving platter. Melt remaining margarine in same skillet over medium-high heat. Add tomatoes and basil; heat through. Spoon tomato mixture over the scallops; serve immediately.