Dry the scallops and season with salt, pepper and paprika

Heat oil in a nonstick skillet over HIGH heat

Cook scallops until golden brown underneath, about 2 minutes (no need to brown other side); transfer to a plate, browned side up

Reduce heat to MEDIUM HIGH and cook chorizo until slightly crispy, about 2 minutes; transfer to a bowl

Cook cherry tomatoes, undisturbed, until blistered underneath, about 1 minute

Add sherry vinegar, stirring often, until tomatoes have burst and are falling apart, about 3 minutes.

Add shallots, salt and pepper until softened

Add garlic for 30 seconds

Add water until saucy, about 2 minutes

Reduce heat to MEDIUM; add chorizo and butter until butter is melted

Nestle scallops into the sauce until they are cooked through, about 3 minutes

Garnish with parsley and a piece of toast