In a small bowl, combine scallions, onions, tomatoes, garlic, one tablespoon of the VOM FASS Don Carlos Extra Virgin Olive Oil, and the VOM FASS Old Spanish Wine Vinegar, and set aside.
Slice the scallops into thirds horizontally.
Lightly brush the baguette slices and scallops slices with the Remaining VOM FASS Don Carlos Extra Virgin Olive Oil.
Place the slices of baguette on a hot grill and toast for 3-4 minutes per side or until lightly browned.
In a hot pan, sear scallop slices care fully for 30 seconds each.
On a serving platter, top the baguette slices with the tomato mixture, and two slices of scallop.
Drizzle the VOM FASS FassZination Pistachio Oil to finish.
