Directions:

Heat 2 tablespoons olive oil over medium-high heat. Dry the scallops very well with a paper towel. Season both sides with salt.

Add garlic to pan and saute until fragrant. Add scallops to the pan without crowding. Cook scallops without moving them, until the bottoms are a rich golden brown, about 3 minutes. Gently flip the scallops and caramelize the second side, about 1 1/2 to 2 minutes. Transfer scallops to a clean plate and lightly cover to keep warm.

In the same pan, heat remaining 2 tablespoons olive oil over medium-high heat. Once hot, add the wine and simmer, stirring as needed, until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.

Add the tomatoes and cook stirring as needed until blistered, about 7-8 minutes. Add the capers and cook on high for 8 more minutes.

Transfer scallops to plate and spoon tomato sauce over scallops. Serve sprinkled with fresh parsley.