Scallop and Cherry Tomato Sauté

Ingredients

• 1 lb (454 g) sea scallops
• 4 tsp (20 mL) cornstarch, divided
• 2 tsp (10 mL) olive oil
• 3 cloves garlic, minced
• 1 pint (500 mL) cherry tomatoes
• 2/3 cup (150 mL) dry vermouth, white wine, or chicken broth
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) chopped fresh basil
• 1 tbsp (15 mL) cold water