Cook freekeh according to package directions. Stir in extra-virgin olive oil and parsley; add salt and pepper to taste.

Heat 2 Tbsp of the oil in a 10-in cast-iron skillet over medium-high. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 3-4 minutes. Add garlic and cook, stirring constantly for about 1 minute.

Add tomatoes, 2 Tbsp basil, and salt and pepper to taste; cook, stirring occasionally, until tomatoes burst and release their juices, about 6-7 minutes. Continue to cook, until sauce thickens slightly, about 1-2 minutes. Transfer to a bowl and cover to keep warm.

Wipe skillet clean. Pat scallops dry with paper towels, and season with salt and pepper to taste. Heat remaining 2 Tbsp oil in skillet over high.

Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side - do not overcook.

Divide freekeh among serving plates; top each with about 2/3 c tomato sauce and 4 scallops. Sprinkle evenly with remaining 2 Tbsp basil.

Enjoy!