Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Ingredients

• Fleur de sel or coarse kosher salt
• 1 12-ounce container cherry tomatoes or grape tomatoes
• 4 large green onions
• ½ teaspoon mild Spanish paprika (pimentn dulce) or Hungarian sweet paprika
• 1 ½ pounds large sea scallops, side muscles removed
• 4 tablespoons fresh Italian parsley
• 3 tablespoons fresh lemon juice
• + 1 more ingredients
• • 4 tablespoons extra-virgin olive oil

Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel 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 tables...

View full recipe at Epicurious