Scallops with Orzo, Tomatoes, and Ginger

This recipe is completely out of place in winter because the flavor relies heavily on fresh and delicious tomatoes which are nowhere to be found this time of year. I actually made this last summer and luckily I took a picture of it! In the background you can also see the hazelnut cookies that I have an unhealthy addiction to.
I adapted the recipe from Food and Wine magazine and made very few changes. Here is the link to the original recipe: http://www.foodandwine.com/recipes/scallops-with-orzo-tomatoes-and-ginger
It is the perfect summer meal and comes together very quickly. Because the ingredients are very simple and require little cooking, the level of deliciousness is completely contingent on the quality of the ingredients.

Scallops with Orzo, Tomatoes, and Ginger
Serves 4

1 cup orzo
one 1-inch piece of ginger, peeled and grated
1/4 cup vegetable oil
1 1/4 pounds roma tomatoes, coarsely chopped
3 tablespoons chopped basil
1 tablespoon fresh lemon juice
salt and freshly ground pepper
1 1/2 pounds large sea scallops (try to get ones that have never been frozen- it makes a huge difference)

Cook orzo in a pot of boiling, salted water until al dente, about 5 minutes. Drain.
Heat 2 Tbs of the oil in a medium skillet. Add the ginger and cook over moderately high heat until fragrant, about 2 minutes. Add the tomatoes and cook, stirring for one minute. Add orzo to the pan along with basil and lemon juice. Remove from heat and season with salt and pepper.
In a large skillet, heat the remaining 2 Tbs of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about two minutes. Turn and cook for 1 minute longer. Turn down the heat if they begin to char or brown too quickly.
To serve, put the orzo and tomatoes on plates on top with scallops.