Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 10 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5-7 minutes, depending on your broiler.

When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. Transfer the tomatoes with their juices to a medium bowl. Add the red wine vinegar, red chili flakes, and the salt and pepper. Add a generous glug of olive oil and stir. Taste and adjust the vinegar, salt, pepper and olive oil as needed.

Put a non-stick pan on medium heat. Add another generous pour of olive oil, about 3 tbsp. When the pan is hot enough, add the onion and cook, stirring occasionally, until it is transluscent, you do not want it to brown. Season with salt. When the onion has cooked down, add the white wine and stir until the alcohol has cooked off and the onion is very soft.

Add the chickpeas and stir to coat them in the cooking liquid. Season with salt and lightly smash about half of the chickpeas, making a thick but chunky consistency.

Pour the chickpeas directly into the bowl with tomato mixture. Stir to combine.

Wipe out your pan, and put it back on the heat. Add a drizzle of olive oil. Season the scallops with salt and pepper, and sear them in batches until they are golden brown on each side, about 3-4 minutes per side.