Preparation:

• Preheat oven to 400°F. On a rimmed, shallow baking sheet (jelly-roll pan works well), toss the bread crumbs with 1/2 tablespoon of the olive oil; season lightly with pepper and salt, if desired. Bake for 12 minutes, or until browned.
• Chop olives. Pour boiling water over sun-dried tomatoes and allow to sit for 5 minutes to soften; drain water and chop.
• In a small bowl, combine chopped olives, sun-dried tomatoes, vinegar and 1/2 tablespoon of the olive oil. Set aside.
• Cook pasta according to package directions for desired doneness. Drain in a colander and keep warm.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until hot.
• Season scallops with pepper to taste, and add to skillet. Cook until browned on the bottom, about 3 minutes, then turn over and cook 1 minute more, or until opaque. Transfer scallops to a large plate.
• Add stock to the skillet (3 fluid ounces is about 1/3 cup) and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Pour any accumulated juices from the scallops into the skillet; remove from heat.
• Transfer drained pasta to a large, shallow serving bowl. Add the pan sauce from skillet, the olive and sun-dried tomato mixture, and fresh tomato (chopped); toss well. Divide evenly among 4 serving plates.
• Arrange scallops on top of spaghetti, sprinkle with Parmesan (1 tablespoon per serving), bread crumbs 2 tablespoons per serving), and chopped fresh basil.