Scallops with Tomatoes and Papaya

4 Tbsp. canola oil
12 medium sea scallops
1 Tbsp. garlic, pressed or finely minced
1 Tbsp. cumin seeds
l/2 tsp. Spanish paprika
1/2 tsp. ground coriander
1 tsp. kosher salt
1 C. cherry tomatoes, cut in half
1 medium, ripe papaya, peeled and cut into bite size pieces

Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add scallops and sear, about 2 min. on each side. Remove from skillet & set aside.
Heat remaining oil in the same skillet. Add garlic and cook 10 sec. Add cumin seeds, paprika, coriander, and salt and cook for 5 sec. Stir in tomatoes and cook until tender, 3-5 min. Add the papaya and cook 3 more min.
Add scallops to the sauce, coating gently. Serve with rice and shaved Parmesan, if desired.