Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan, and cook 2 minutes on each side. Remove scallops from pan; keep warm.
Add garlic to pan; cook 1 minute or until lightly browned. Drain and discard 1/2 cup liquid from tomatoes. Add tomatoes and remaining liquid to pan, crushing tomatoes slightly with a spoon; cook 2 minutes. Add wine and next 7 ingredients (through black pepper); bring to a boil. Reduce heat, and simmer 4 minutes.
Add scallops to pan; cook 1 minute or until thoroughly heated. Sprinkle with cheese.