To make the tomato salad, mix together the tomatoes, mustard, Worcester sauce, Tabasco sauce and 100ml of the rapeseed oil, stir in the chopped chives.
To make the basil oil, add 200ml rapeseed oil, a bunch of fresh basil and a pinch of salt to a blender and blitz for 1 minute. Pass the basil oil through a sieve and set to one side.
In a hot pan, add a little rapeseed oil, season the scallops with a little salt and pan fry for approx 2 minutes on each side.
Remove the scallops from the pan and squeeze over the juice of half a lemon. Serve warm with the tomato salad and basil oil.
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