Curried Tomato Coulis with Scallops

from: Epicurious

2 large shallots, sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes, seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop

• In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened. 
   
• Stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. 
   
• Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.

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