Sauteed Scallops and Tomatoes

1. 1

   Sprinkle the scallops on both sides with a bit of salt and pepper (sea salt if you have it), then the paprika and optional red pepper.

2. 2

   Heat 2 tablespoons oil in your saute pan over medium-high heat.

3. 3

   Add the scallops and saute for about 2 minutes per side (depends on the size of your scallops).

4. 4

   They will brown a bit.

5. 5

   Remove the scallops, place on a plate and cover with foil.

6. 6

   Add the tomatoes and green onions to the pan and a bit more oil if necessary.

7. 7

   Saute for about 5 minutes.

8. 8

   Tomatoes will begin to split and release juice.

9. 9

   Add in the lemon juice and parsley and saute 1 minute.

10. 10

    Add the scallops back in for 1-2 minutes (just to heat through).

11. 11

    Scatter a bit more parsley on, plate and serve.

12. 12

    Optional: Add a few dashes of red pepper for some heat!

13. 13

    I served this with seasoned white rice and a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.