Seared Sea Scallops with Garlic Olive Compote

0 In a medium size bowl add the roasted garlic, olives, sun-dried tomatoes, shallot, basil, and balsamic vinegar. Mix all the ingredients gently to not break the tender garlic. Season with salt and pepper.
1 Allow the ingredients to meld together for at least 15 minutes before serving. (can be refrigerated for a couple of days, bring to room temperature before serving)
2 Pat the scallops dry and season them well with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat.
3 Add the scallops to the pan placing them in a circular clockwise format leaving the center empty. Cook without moving them for 3 to 4 minutes. Turn them over with thongs and cook for another 2-3 minutes.
4 Remove the pan from the heat and allow the scallops to cook in the pan for another minute.
5 Add additional olive oil to the compote if it looks dry. Spoon some of the compote on each plate. Arrange the seared scallops on top and sprinkle with the parsley.