Ingredients

1 1/2 pounds large sea scallops, side muscles removed
Fleur de sel or coarse kosher salt
4 tablespoons extra virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika or Hungarian sweet paprika

Directions

1. Rinse and drain scallops; pat dry with paper towels.
2. Sprinkle with fleur de sel and pepper.
3. Heat 2 tablespoons oil in large skillet over medium-high heat.
4. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover.
5. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
6. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
7. Stir in 3 tablespoons parsley, lemon juice, and paprika.
8. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper.
9. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

Serves 4.