Sauteed Scallops With Cherry Tomatoes, Green Onions, and Parsley

1. 1

   Rinse and drain scallops; pat dry with paper towels.

2. 2

   Sprinkle with kosher salt and pepper.

3. 3

   Heat 2 tablespoons olive oil in large skillet over medium-high heat.

4. 4

   Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.

5. 5

   Transfer scallops to plate; cover.

6. 6

   Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.

7. 7

   Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes.

8. 8

   Stir in 3 tablespoons parsley, lemon juice, and paprika.

9. 9

   Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.

10. 10

    Season with salt and pepper.

11. 11

    Transfer scallop mixture to platter.

12. 12

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

13. 13

    4 servings.

14. 14

    That's it.

* Per serving · 4 servings · Values may vary.

No additional tips available.