Inspiration for the late summer deliciousness

We had some beautiful heirloom grape tomatoes curtsy of Native Hill Farm in the restaurant tonight. So what could go better with it then a simple reduction and delicious infused oil. This is my pan seared diver scallops with a port wine, balsamic reduction and basil oil. With the heirloom tomatoes, basil inside an asiago cup, drizzled in basil oil.  To finish, goat cheese and parsley wiped pomme.  This was a good one to put together because it looked so good on a plate. Plating is one of the most difficult thing I find because what you see on the plate is the first impression of what your about to eat. So don't mess that shit up!