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1
Preheat the oven to 350 degrees.
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2
In a medium nonreactive bowl, toss the tomatoes with 1/4 cup of the oil.
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3
Drain off the excess oil and reserve.
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4
Place the tomatoes, cut side up, on a parchment-paper-lined baking sheet spaced well apart.
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5
Sprinkle with salt and pepper and bake until almost dried, about 1 1/2 hours.
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6
Remove the tomatoes from the oven and transfer to a shallow dish, cut side up.
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7
Arrange the oregano, rosemary and mashed garlic over the tomatoes.
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8
Drizzle with the reserved oil from the tomatoes and season with salt and pepper.
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9
Cover with plastic wrap and set aside to marinate at room temperature for 3 hours.
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10
In a large skillet over high heat, heat 1/4 cup of the oil.
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11
Season the scallops with salt and pepper, place in the skillet and cook, turning once, until well browned and slightly firm to the touch, about 2 minutes per side.
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12
Transfer to a plate and cover with aluminum foil.
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13
Discard the oil, wipe out the skillet and return to the heat.
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14
Heat the remaining 1 tablespoon oil, add the thinly sliced garlic and cook until fragrant, about 30 seconds.
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15
Add the wine and cook until reduced by half, about 2 1/2 minutes.
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16
Add the broth, bring to a boil and cook until reduced to 3/4cup, about 5 minutes.
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17
Remove from the heat and stir in the lemon juice, scallions, mustard, chopped parsley and dill.
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18
Remove the herb sprigs from the tomatoes and discard.
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19
Divide the tomatoes among 12 small bowls.
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20
Top each tomato half with a scallop, spoon some sauce over, sprinkle with feta, garnish with the parsley sprigs and serve.
