Pan-Seared Scallops with Cherry Tomatoes, Green Onions and Parsley

Blistered tomatoes meet scallop juices and together they reduce into a flavourful summery sauce.

1½ lbs large sea scallops, side muscles removed
fleur de sel or coarse kosher salt
4 Tbsp. extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 (12 oz) container cherry or grape tomatoes
4 Tbsp. fresh Italian parsley, coarsely chopped, divided
3 Tbsp. lemon juice, freshly squeezed
½ tsp. mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika

Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 Tbsp. oil in large skillet over medium-high heat.

Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 Tbsp. oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.

Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 Tbsp. parsley, lemon juice, and paprika.

Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper.

Transfer scallop mixture to platter. Drizzle with 1 Tbsp. oil and sprinkle with 1 Tbsp. chopped fresh parsley.

Makes 4 servings.