Salt-Seared Sea Scallops

1 tablespoon kosher salt1 pound sea scallops, dried thoroughly on paper towels1 tablespoon extra virgin olive oil2 garlic cloves, peeled and sliced thin3 fresh plum tomatoes, core removed and diced 1/4 teaspoon dried thyme, crumbledFresh ground black pepper, to taste 1/4 cup shredded fresh basil leavesPlace a well-seasoned, cast-iron skillet (nonstick skillets may not handle the heat) over high heat and sprinkle kosher salt evenly over the surface. After about 3 minutes, the salt should begin moving around slightly (sort of dancing). Gently place scallops on salt, leaving space around each one. Cook about 2 to 3 minutes or until small moisture beads appear on top of each scallop.With tongs, turn scallops over; placing them on parts of skillet where salt has remained undisturbed. Cook about 2 minutes, or until scallop's sides become opaque. Remove scallops to a warm plate and cover with foil.Shake any remaining salt out of skillet into a heat safe bowl (see note). Return skillet to stove, reduce heat to medium; add olive oil and garlic to the skillet and sauté 2 minutes or until garlic is pale golden in color. Add tomato and thyme and cook the mixture, stirring, for 2 minutes, or until it starts to boil. Season tomato mixture to taste with pepper.Divide scallops between two serving plates. Spoon tomato mixture over and around scallops and top with basil. Serve immediately.Serves two.Cook's note: Since the scallops are seared in salt, they are seasoned. I've added no salt to the tomato mixture because the scallops may have picked up enough to flavor both. However, if after tasting the dish it needs additional salt, use the reserved salt from the skillet to season the dish at table.Nutrition values per serving: 280 calories (27.2 percent from fat), 8.4 g fat (0.8 g saturated), 10.5 g carbohydrates, 1.5 g fiber, 38.5 g protein, 76 mg cholesterol, 871 mg sodium.