Preheat your BBQ or grill to high heat (around 230°C/450°F). Ensure grates are clean and well-oiled.

Pat scallops completely dry with paper towels and place on a plate. Season both sides with salt and pepper, then drizzle with 1 tablespoon olive oil.

Brush tomato halves with a little olive oil and place cut-side down on the hot grill. Cook for 4-5 minutes until well charred and softened. Remove and set aside to cool slightly.

Remove and discard the charred tomato skins. Roughly chop the flesh and place in a mixing bowl. Add shallot, garlic, remaining 2 tablespoons olive oil, sherry vinegar, Dijon mustard, and honey. Mash gently with a fork and season with salt and pepper to create the vinaigrette.

Place scallops directly on the hot grill grates. Cook without moving for 2-3 minutes until grill marks form and scallops release easily from the grates.

Flip scallops and cook for an additional 2-3 minutes until the internal temperature reaches 63°C (145°F) and scallops are opaque throughout with a slightly translucent centre.

Arrange spring greens on serving plates. Place 4 grilled scallops on each plate and spoon the charred tomato vinaigrette generously over the top.

Garnish with fresh chives, torn basil, and parsley. Finish with a sprinkle of flaky sea salt and serve immediately.