Season the scallop with salt and pepper, then coat it with flour.

Cut cherry tomatoes into quarters, slice the onion into rings, and crush the garlic clove.

Heat butter and garlic in a pan over low heat until fragrant. Add scallop and onion, cooking both sides on medium heat until golden. Remove scallop halfway through.

Mix sugar, salt, vinegar, and olive oil in a bowl. Add cherry tomatoes and stir well.