Ingredients for Sauted Scallops with Cherry Tomatoes, spring onions, and Parsley

• 675g large sea scallops, side muscles removed

• Fleur de sel or coarse kosher salt

• 60ml de aceite de oliva virgen extra, dividido

• 4 large spring onions, chopped, white and green parts separated

• 1 350g container cherry tomatoes or grape tomatoes

• 4 tablespoons coarsely chopped fresh Italian parsley, divided

• 45ml de jugo de limón fresco

• 1/2 teaspoons mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika

• *Available at specialty foods stores and online from tienda.com.

Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in centre, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of spring 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 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. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

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