Oh how charming and dramatic a plate of raw farmed scallops with tiny tomatoes and caper berries. Love the red and white contrast of carpaccio, usually red meat and white cheese, maybe Parmesan slivers. Add a few leaves of lettuce to your sliced tomatoes and mozzarella cheese call it a salad and you have caprese. One slight problem however.
Raw scallop adductors are famous for their subtle taste. The tomatoes are very likely to overwhelm the scallops entirely. You could tone down the tomatoes and sweeten them a bit by roasting them first. Might not be as pretty to look at but you would probably savor the flavors more.
Lesson well learned.