For each serving:
1 tablespoon grapeseed or canola oil
4 (2-ounce) dry-packed scallops, tough side muscle removed
1 teaspoon coarse kosher salt
1½ teaspoons unsalted butter
1 teaspoon grated fresh ginger
½ tablespoon minced lemongrass
1 teaspoon seeded, minced jalapeño chile
½ cup Confit Tomatoes (page 148), with their juices
1 teaspoon fresh lime juice
2 teaspoons roughly chopped fresh cilantro
Flaky sea salt
Heat a skillet over high heat. Add the oil; it should heat through immediately, and with a couple of tilts run loosely across the pan’s surface. Quickly season the scallops on both sides with the kosher salt, then place carefully in the pan. Sear, untouched, until well browned on the bottom, about 2 minutes. Flip and cook the other side for 2 minutes more. Remove the scallops from the pan and let them rest on paper towels.
Turn off the heat and pour off any excess oil from the pan. Add the butter, ginger, lemongrass, and jalapeño to the still-hot pan. Stir for 30 seconds, then add the tomatoes with their juices and the lime juice. Fold in the cilantro.
Spoon the tomatoes and sauce into a serving bowl. Top with the scallops; finish with flaky salt.