Toss slaw ingredients with 1 tablespoon olive oil (good quality) and I teaspoon sherry wine vinegar. Squeeze in fresh lime juice. Toss. Season with Kosher salt and fresh black pepper.
Over medium-high heat sear 4 large dayboat scallops per person. Season scallops first lightly with salt and pepper. Sear until golden brown (about 4 minutes each side). Remove from pan.
Deglaze pan with pinot grigio (pour until the count of 2) Add diced shallots. Reduce.
Add ½ Jersey tomato, seeded and diced, plus 3 basil leaves chiffonaded. Reduce until almost dry (au sec).
Finish with whole butter to form pan sauce, vigorously moving pan to incorporate butter.
To serve, place slaw in center of plate. Arrange scallops around plate. Lightly pour over sauce. Enjoy with a glass of pinot grigio and crusty fresh bread.