Scallops Butter Tomato Sauce

Place the scallops on a plate with a paper towel on it and place another paper towel on the top to take away the moisture. Let them rest for 10 minutes. This will avoid steaming the scallops during cooking and will sear better. Season with salt and pepper on both sides. 
In a large pan, heat olive oil over high heat. When the oil shimmers, add the scallops and sear until browned, 1-2 minutes on each side. Remove and put on a separate plate. If there is extra moisture on the pan, remove with a paper towel. Lower heat to medium heat.
In the same skillet, add butter and wait for it to melt. Toss in garlic, red pepper flakes, oregano and squeeze half the lemon in. Cook for 1-2 minutes. Pour in the white wine then add the tomatoes and cook until they burst, around 5-7 minutes.
Shut off the heat and add the scallops back in and toss the scallops until fully coated.
Garnish with parsley and squeeze lemon juice to your liking.