1. Pat dry the scallops with paper towels. Season it with ⅛ tsp of salt and ⅛ tsp of pepper.

2. Heat a tablespoon of olive oil in a non-stick saucepan over medium-high heat. Add the scallops and leave it undisturbed for 2-3 minutes then, turn it over. Repeat the process until it turns golden-brown on both faces and the sides appear opaque throughout. Set aside.

3. In the same non-stick saucepan, heat the remaining 1 tbsp olive oil. Add the garlic and sauté for 1 min.

4. Toss in the onion and red bell pepper and sauté for 3 minutes or until tender.

5. Add the mixed vegetables, water, ⅛ tsp salt and ⅛ tsp pepper. Bring it to a boil. Reduce heat and simmer, covered, for 4-5 minutes, stirring occasionally.

6. Stir in the tomatoes and continue to simmer for 2 minutes. Add the scallops, stir and remove from the heat.

7. Dish up and garnish with chopped basil. Serve.