Place a teaspoon of olive oil in a medium sauce pan over medium heat. Add the shallot and garlic and the mushrooms and cook over medium-low heat stirring frequently. As the mushrooms begin to soften and brown add the water. Cook for about 30 minutes until the onions are soft.

Using a blender or a stick blender puree the mushrooms and press the soup through a fine sieve. Return the soup to the sauce pan and add the milk and salt. Whisk and let stand.

While the soup is cooking add the tablespoon of olive oil to a medium sauté pan over medium heat. Add the tomatoes, mushrooms and salt to the pan. Shake the pan frequently. After about 5 minutes cover the pan. Continue to cook adjusting the heat so that the mushrooms and tomatoes don't burn. Shake frequently.

When the soup and the mushroom/tomato mixture are done place 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the bay scallops. Cook for 5 - 7 minutes until the outside is slightly browned.

While the scallops are cooking gently reheat the soup and the sautéed tomato/mushroom mixture.

Divide the soup between two bowls and add half of the tomato mushroom mixture to each bowl. Top with the cooked scallops and garnish with the strips of green onion.