Prepare the scallops: Place the scallops on a layer of paper towels. Season with few pinches of salt and use additional paper towel to pat dry. Gently flip the scallops onto the other side and repeat process. Refrigerate while making the remaining components.
Make the salsa: Combine tomato, shallot, and balsamic vinegar in a small bowl. Let sit while you make the remaining components.
Make the grits: In a large saucepan over medium-high heat, bring milk, water, and salt to a boil. Whisk in cornmeal until smooth. Reduce heat, cover, and simmer until creamy, stirring occasionally, about 20-25 minutes. Remove from heat and whisk in butter and Gouda. Season with additional salt to taste.
Make the tomato sauce: While the grits are cooking, prepare the sauce. In a medium saucepan, combine canned tomatoes, broth, vinegar, and salt. Bring to a boil, reduce heat, and simmer on low for about 10 minutes, adding additional broth if its too dry.
Make the scallops and finish: Heat canola oil in a heavy cast iron skillet over high heat until it starts to smoke. Add scallops to pan, leaving a bit of space between each one, and cook on high heat for 1 minute per side, until scallops are nicely browned. Transfer to plate.
Divide tomato sauce among 6 plates. Top with grits, a large tablespoon or two of salsa, and scallops. Sprinkle additional paprika, freshly ground black pepper, and chives on top and serve immediately.