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1
To make the tomato relish, put the tomatoes, red onion, green onions, vinegar and olive oil in a medium bowl and mix gently to combine.
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2
Season with salt and pepper.
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3
To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
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4
To make the Green Onion Vinaigrette, combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined.
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5
Add the green onions and blend until smooth.
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6
Season with salt and pepper.
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7
The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator.
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8
Bring to room temperature before serving.
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9
Heat a large cast-iron pan over high heat until it begins to smoke.
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10
Brush the scallops on both sides with the oil and season with salt.
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11
Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down.
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12
Cook until browned and a crust has formed 1 1/2 to 2 minutes.
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13
Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
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14
Divide the scallops among 4 dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
