1. Preheat oven to 400 degrees. Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil and gently shake dish to coat; season with salt and pepper. Transfer tomatoes to oven and roast until heated through and just beginning to split, about 15 minutes. Remove from oven and let cool slightly.

2. Bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath. Add fava beans to boiling water and cook for 1 to 2 minutes. Drain and transfer to ice-water bath to cool. Drain, peel beans, and set aside.

3. In a medium bowl, whisk together vinegar and 1/4 cup olive oil until well combined. Add tomatoes, fava beans, and mint; toss to coat. Season with salt and pepper.

4. Preheat a large heavy-bottomed skillet over medium-high heat. Rub scallops with remaining tablespoon olive oil and season with salt and pepper. Place scallops, seasoned-side down in skillet; cook for 2 minutes. Season with salt and pepper and turn; cook until they are just opaque in the center and golden brown on both sides, about 2 minutes more. Scallops should not be cooked all the way through.

5. Divide tomato and fava bean salad evenly between 4 plates. Top each salad with 3 scallops; drizzle with any remaining vinaigrette from salad and serve immediately.