Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
05Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.06Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.07Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.08Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.