Sauteed Scallops With Cherry Tomatoes, Green Onions, and Parsley

Submitted by Phil Franco

"Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo This might be good served over your favorite pasta"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 1⁄2 lbs large scallops, side muscles removed
• coarse kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 4 large green onions, chopped, white and green parts separated
• 12 ounces container cherry tomatoes
• 4 tablespoons coarsely chopped fresh Italian parsley, divided
• 3 tablespoons fresh lemon juice
• 1⁄2 teaspoon mild paprika

directions

1. Rinse and drain scallops; pat dry with paper towels.
2. Sprinkle with kosher salt and pepper.
3. Heat 2 tablespoons olive oil in large skillet over medium-high heat.
4. Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.
5. Transfer scallops to plate; cover.
6. Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.
7. Add tomatoes and green parts of onions and saute 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 with salt and pepper.
11. Transfer scallop mixture to platter.
12. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley.
13. 4 servings.
14. That's it.