For the sauce, saute onion, add thyme, salt, pepper, tomatoes, garlic and red pepper for six minutes. Add vinegar and basil, blend until smooth. Season to taste. For the scallops, mince the basil, garlic, salt and pepper until very fine. Mix in a small bowl with one tablespoon of the oil and reserve for thirty minutes. Butterfly each of the scallops, fill each with a bit of the basil mixture, close with a toothpick. Put scallops on a plate and drizzle with remaining oil. Prepare the grill for the direct heat method. Place scallops on greased grid and grill for three minutes per side and remove. Serve immediately with the sauce and garnish with the lemons. Recipe by: Pearl DeMarco of Burhops Seafood