Slice 12 fresh, very dry sea scallops in half horizontally. Combine ¼ cup olive oil with 2 teaspoons EACH smoked paprika and oregano. Cut 4 Roma tomatoes into slices about the same size as scallops. Coat each tomato slice in oil mixture and place a slice on small scallop shell (or place all on foil lined baking sheet). Sprinkle each with bread crumbs. Broil 3-4 inches from heat source, about 3 - 4 minutes or until very hot.
Toss scallop slices in remaining oil mixture. While tomatoes are still hot, place seasoned scallop on each and top with 1/4 teaspoon Salsa Verde and a large pinch of grated Jarlsberg® cheese. Finish with a sprinkle of bread crumbs and broil again, about 1 - 2 minutes, or until scallops are white and cheese is bubbly. Serve warm.