Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) sea scallops
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Combine the halved cherry tomatoes, diced red onion, olive oil, and lemon juice in a mixing bowl. Fold in the chopped parsley and season with salt and pepper. Set aside at room temperature.
  2. Rinse the scallops and remove the side muscle (the foot) if attached. Pat the scallops completely dry with paper towels until they feel tacky.
  3. In a small bowl, toss the dried scallops with olive oil, garlic powder, smoked paprika, salt, and pepper until lightly coated.
  4. Preheat the grill to high heat and lightly oil the grates.
  5. Place scallops on the grill and sear for 2–3 minutes per side without moving them, until a deep golden-brown crust forms. Remove immediately.