pounds large sea scallops, side muscles removed
1 teaspoon coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12 ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika
  1. Rinse and drain scallops; pat dry with paper towels.
  2. Sprinkle with salt and pepper.
  3. Heat 2 tablespoons of oil in large skillet over medium high heat.
  4. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
  5. Transfer scallops to plate; cover.
  6. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
  7. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
  8. Stir in 3 tablespoons parsley, lemon juice and paprika.
  9. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
  10. Season everything with salt and pepper.
  11. Transfer scallop mixture to platter.
  12. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

4 Servings