Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Ingredients

• 4 servings coarse kosher salt 
• 12 ounce grape tomatoes 
• 4 large green onions separated chopped
• 0.5 teaspoon hungarian paprika sweet spanish (pimentn dulce)
• 3 tablespoons juice of lemon fresh
• 4 tablespoons olive oil extra-virgin divided
• 4 tablespoons parsley fresh italian divided coarsely chopped
• 1.5 pounds sea scallops 

Equipment

• frying pan
• paper towels

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.
5. Transfer scallops to plate; cover.
6. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
7. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons 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.
8. Transfer scallop mixture to platter.
9. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.