Sauteed Scallops With Cherry Tomatoes, Green Onions, And Parsley

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs large scallops, side muscles removed
• coarse kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 4 large green onions, chopped, 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

Recipe

• 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 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.