Cook the tomatoes over medium heat in the garlic oil until soft and all the juice comes out.
Add cumin and harissa while cooking the tomatoes.
Once the juice is out of the tomatoes add the frozen vegetables. Add water if the water from the tomatoes evaporates.
Season with salt to taste.
The scallops only need about 6 minutes to cook depending on how thick the scallops are. Put the scallops in the sauce and put a lid on the pot keeping the heat at medium. Let the scallops sit in the sauce for 3 minutes then flip and cook for another 3 minutes. The lid will keep the water from evaporating while cooking the scallops. Time the scallops to finish when the polenta finishes so everything can be done at once. If the scallops sit in the hot pan they will overcook.