Lay the scallops on the bottom of a semi-deep baking dish that is large enough so that they do not overlap each other. Pour the coconut milk and tomato mixture on top of the scallops and ensure that they are all well coated. Finish it off by sprinkling the diced tomatoes over the scallops and bake, uncovered, for anywhere between 15 and 20 minutes. You may find you need less time if your scallops are small, but be sure to check that they are cooked through. Cooking them too much is not a good idea either, as overcooked scallops become very chewy.
12 medium scallops, ¼ cup tomato sauce, 1 cup tomatoes, 1 tablespoon coconut oil, 3 cloves garlic, Fresh oregano