Sea Scallops with Garlic and Tomatoes

Yield:	1 Servings
Categories:

1 1/4	lb	Fresh sea scallops cut in half if large
1/4	c	Milk
1/4	c	Flour for dredging
		Salt and fresh ground pepper
2	tb	Olive oil
2	ts	Finely chopped garlic
2	c	Diced fresh ripe tomatoes; peeled and seeded
2	tb	Red wine vinegar
2	tb	Vegetable oil
1/2	c	Coarsely chopped basil leaves or parsley