Sautéed Scallops with Cherry Tomatoes, Green Onions and Parsley

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

Sautéed Scallops with Cherry Tomatoes, Green Onions and Parsley

Sautéed Scallops with

Cherry Tomatoes, Green Onions and Parsley

pounds large sea scallops, side muscles removed
Fleur de sel or 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

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