Sauteed Scallops With Cherry Tomatoes, Green Onions, and Parsley

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READY IN: 20mins
Recipe by Phil Franco

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

Ingredients Nutrition


  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.

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