Scallops with Hot Vinaigrette from Tony Bilson's Recipe Book by Tony Bilson

Ingredients

• 6-8 scallops per person, in the shell
• 6 shallots, finely chopped
• 50 ml white wine vinegar
• 1 leek, including the tender green leaves, cut into julienne
• 1 carrot, cut into julienne
• 2 cloves garlic, crushed
• 2 tsp chopped thyme
• 100 ml olive oil
• ⅓ cup chopped basil
• 3 firm, ripe tomatoes, peeled, seeded and cut into small dice
• salt
• ground black pepper