Cook The Book: Sea Scallops Alla Caprese

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2 pounds mixed great heirloom tomatoes

24 fresh basil leaves

3 medium red onions, cut into l-inch-thick slices

Kosher salt and freshly ground black pepper

5 to 6 tablespoons extra-virgin olive oil

12 giant diver scallops (about 2 ounces each)

Maldon salt or other coarse sea salt

1 lemon, cut in half

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