Pat the scallops dry and season them with salt and pepper.

In a small pot, add the sorrel, parsley and water and bring to a light boil over medium-high heat. Lower the heat to low and add the tomato paste. Season with salt and pepper and cook for 2-3 minutes, stirring. Remove from the heat and set aside.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is al dente. Drain the pasta, reserving 1 tablespoon of the water.

While the pasta is cooking, heat the olive oil in a large pan over high heat. Add the scallops, working in batches if you need to, and cook on each side, for 4 minutes total, making sure not to overcook. Add the sauce, pasta, and reserved water to the pan, and season with salt and pepper. Gently mix until combined.

Transfer the scallops and pasta to individual bowls. Sprinkle with parsley over the top. Serve immediately.