Sea Scallops in Pink Sauce

1 lb. sea scallops,
1 c. heavy cream,
8-9 oz. vine ripe tomatoes,
2 c. loosely packed fresh basil,
2 T. shallots,
2-3 garlic cloves,
1/4 c. brandy/cognac,
1 tsp. sea salt and 1/2 tsp. black pepper for scallops,
1/4 c. butter,
1/2 tsp. sea salt for sauce