Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
['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, divided', '3 tablespoons fresh lemon juice', '1/2 teaspoon 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 center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon 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 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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