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

Rinse and drain scallops; pat dry with paper towels.

Sprinkle with fleur de sel and pepper.

Heat 2 tablespoons of 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 everything with salt and pepper.

Transfer scallop mixture to platter.

Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

4 Servings


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