Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
Photo by Maren Caruso

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

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