Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
A delicate seafood dish featuring seared sea scallops paired with burst cherry tomatoes, green onions, and fresh parsley in a light lemon-paprika sauce. This elegant Mediterranean-style preparation lets the natural sweetness of the scallops shine.
Ingredients
- •1½ pounds sea scallops
- •1 to taste fleur de sel
- •4 tablespoons extra-virgin olive oil
- •4 large green onions
- •12 ounces cherry tomatoes
- •4 tablespoons fresh Italian parsley
- •3 tablespoons fresh lemon juice
- •½ teaspoon Spanish paprika
- •note
Cooking Instructions
- 1.
Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
15 min
