Inspired by Eric Ripert in an episode of Avec Eric when he made barely cooked scallops over tomato compote. I just decided to add an egg, and baste them in the compote.
Sweated some onion and garlic in olive oil, Added jalapeños because I'm fond of spicy things. Then added the tomato paste, followed with chopped tomatoes. Cooked down until thick.
I made a few holes in the compote and dropped in the eggs. They cooked over low heat, and then were covered to baste. They were removed from the pan by cutting into it with a ring mold and placing them on top of the scallops.
The scallops were halved into discs, put on a aluminum covered cookie sheet, dusted with salt, white pepper and then drizzled with olive oil. I put them in a 400º oven a few minutes after dropping in the eggs. Four minutes later, the scallops are done.