Tuscan Style Sautéed Scallops

By ldelmas

Ingredients

• 1 1/2 lb large sea scallops
• Salt and pepper
• 4 Tbsp olive oil, divided
• 4 large green onions, chopped, white and green parts separated
• 1 (12-oz) container cherry tomatoes, whole
• 4 Tbsp chopped fresh parsley, divided
• 3 Tbsp lemon juice
• 1/2 tsp mild Spanish smoked paprika (pimentón)* or Hungarian sweet paprika
• Available at specialty foods stores

Preparation

Step 1

Preparation: Serves 4
Rinse and drain scallops; pat dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons 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 with salt and pepper.
Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.