In a very hot heavy skillet, add olive oil, test the pan for heat by adding water droplets, if the oil pops, its ready don’t stand in front of the pan. Add the scallops and brown on one side and cook on one till you see the tops looking like they are cooking through around seven minutes. Flip over, cook not as long on this side, as they should be almost all done. Around three minutes. Remove from pan set aside, lower heat and add the wine, butter, brown sugar, cook for around 5 minutes and the sauce will thicken a little. Stack the tomato, mozzarella, basil together. Add scallops on top, drizzle sauce over the top and serve
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