Method

1. Preheat the oven to 400°F.

2. Place the tomatoes in a small baking dish.

3. Drizzle 1 tablespoon of olive oil over the tomatoes and gently jostle the tomatoes to coat.

4. Sprinkle with salt and pepper.

5. Roast the tomatoes in the oven for 15 minutes, or until they are heated through and just begin to split.

6. Set the tomatoes aside to cool slightly.

7. Cook the beans in a medium saucepan of boiling salted water for 4 minutes then transfer the beans to a bowl of ice water.

8. Peel the beans and set aside.

9. Whisk the vinegar and 1/4 cup of olive oil in a large bowl to blend.

10. Add the warm tomatoes, fava beans, and mint to the vinaigrette and toss to coat.

11. Season with salt and pepper.

12. Preheat the barbecue for medium-high heat.

13. Sprinkle the scallops with salt and pepper then rub the remaining 1 tablespoon/15 ml of olive oil over the scallops.

14. Arrange the scallops seasoned side down on the grill and cook for about 2 minutes without moving them.

15. Sprinkle more salt and pepper over the scallops.

16. Using a metal spatula, turn the scallops over and grill for another 2 minutes, or until they are just opaque in the center and golden brown grill marks have formed on both sides.

17. Place a 4-inch-diameter ring or round pastry cutter onto a serving plate.

18. Spoon some of the fava bean and tomato salad into the ring.

19. Remove the ring and place 3 scallops over the salad.

20. Repeat for each serving. Drizzle with the remaining vinaigrette and serve.