Heat a large skillet over medium-low heat and add the butter until melted. Add the shallots and cook for 3-5 minutes, stirring occasionally. The shallots should be tender, but not yet browned. Add the garlic and cook for an additional 30 seconds-1 minute.
Add the wine and cook until about half the total liquid in the pan has evaporated.
Add tomatoes, 1/2 tsp kosher salt, and 1/4 tsp black pepper and cook over medium heat for 10-12 minutes, stirring occasionally, until the tomatoes are soft and juicy. Transfer the contents of the pan (juices and all) into a bowl or dish to be used later.
Wipe out the pan with a paper towel (be careful!), add the oil, and set it over medium-high heat until the oil is shimmering. Carefully add about half the scallops to the pan, making sure not to over-crowd them. Season them with salt and allow to cook without moving them for 2-3 minutes, until a nice brown sear is formed. Flip them and cook for 1 more minute before removing and setting on a plate. Continue to until all the scallops are cooked.
Drain any oil leftover, and then add the tomato dish back to the pan, adding the juice from 1 lemon. Add the scallops back to the pan, nesting them among the tomatoes. Top with the lemon zest, mint, and basil before serving immediately.
Enjoy!
