Soak tomatoes in boiling water 2 minutes; drain. In small food processor, puree tomatoes and garlic until coarsely chopped. With motor running, add 2 tea- spoons of the oil, the vinegar, salt and pepper. Add parsley and basil; process until combined. Set aside. In large nonstick skillet, heat remaining 2 teaspoons oil. Add scallops; cook, turning once, 4 minutes, or until golden. Stir in tomato pesto; cook, stirring constantly, 2 minutes, until heated through. Serve over lasagna noodles, if using. Each serving provides: 1 FA, 2 P, 1-1/2 V Per serving: 199 cal, 25 g pro, 6 g fat, 11 g car, 378 mg sod, 47 mg chol. fish 1