Heat oil, and fry bread on high heat until brown. Remove and place on a paper towel.
Chop tomatoes in different shapes.
Mix with shallots, basil, remaining oil, salt and pepper. Saut scallops on high heat in a very hot saut pan in additional oil. Saut scallops for about 3 minutes per side. Top with saut ed scallops and drizzle with balsamic vinegar.