In a medium size bowl add the roasted garlic, olives, sun-dried tomatoes, shallot, basil and balsamic vinegar. Mix all the ingredients gently to not break the tender garlic. Season with salt and pepper.
Allow the ingredients to meld together for at least 15 minutes before serving. (can be refrigerated for a couple of days, bring to room temperature before serving)
Pat the scallops dry and season them well with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat.
Add the scallops to the pan placing them in a circular clockwise format leaving the center empty. Cook without moving them for 3 to 4 minutes. Turn them over with thongs and cook for another 2-3 minutes.
Remove the pan from the heat and allow the scallops to cook in the pan for another minute.
Add additional olive oil to the compote if it looks dry. Spoon some of the compote on each plate. Arrange the seared scallops on top and sprinkle with the parsley.