2 large shallots, minced
4 jalapeño or other small hot chiles or to taste, deveined, seeded, and minced
2 teaspoons high-quality reduced-sodium soy sauce
1 tablespoon peanut oil
1 cup chopped tomato
16 large sea scallops
Preheat the oven to 450. Mix together the shallots, chiles, soy sauce, oil, and tomato. Tear four squares of aluminum foil and place four scallops in the center of each piece. Top with the sauce; fold and seal the packages. Bake until the scallops are opaque outside and barely warm in the center, 10 to 15 minutes. Makes 4 Servings.