Pat scallops dry; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 Tbsp butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from skillet; keep warm.
Wipe skillet clean. Sauté garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in remaining ingredients. Serve with scallops.