Sautéed Scallops with Cherry Tomatoes Green Onions and Parsley

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, divided
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika

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