Here it is, a recipe I found on the Wine Lovers' Discussion Group, which is equally delicious as it is difficult to match wine with. It was offerend up by Eden Stone, and her recipe has never let me down.. it blows people out of the water again and again.

Her tomato roasting technique i've used for other things, such as in salads, as a base for tomatosoup and sauce-- anytime tomatos aren't at their best, you can roast them and it's like eating at the height of tomato season.

TOMATOES
--6 ripe plum tomatoes, cored and halved
--Olive oil (for drizzling)
--2 tablespoons chopped fresh oregano
--1 tablespoon chopped fresh rosemary
--Salt and freshly ground black pepper to taste

Place the tomatoes, cut sides up, in a baking dish that will
hold them in one layer. Drizzle with olive oil. Sprinkle with
the oregano, rosemary, salt and pepper. Roast them in a 250-degree
oven for two hours. Remove them from the oven and set them aside to cool.

SCALLOPS

--2 tablespoons olive oil
--1 and one-half pounds bay scallops, whole,
or sea scallops, quartered
--1 tablespoon butter
--2-4 cloves garlic, finely chopped
--1 tablespoon freshly squeezed lemon juice
--Salt and freshly ground pepper, to taste

In a heavy skillet, heat one tablespoon of the oil and saute half
the scallops over high heat for several minutes until they are
cooked through. Remove them from the pan. Add the rest of the
oil and saute the remaining scallops.

Remove the scallops from the skillet. Add the butter to the pan
with the roasted tomatoes, garlic, thyme, lemon juice, salt and
pepper. Toss over medium heat for 2 minutes.

Return the scallops to the pan and warm them, tossing them gently.
Serve immediately. (I always serve them over linguini, fetuccini,
spaghetti or a similar pasta. I think they would be much too rich on their own.)

....I served it over orzo.. a stunning success.