Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley
Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley
(Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo)
1 and 1/2 pounds large sea scallops, side muscles removed
Coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
One 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild paprika
Rinse and drain scallops; pat dry with paper towels.

Sprinkle with kosher salt and pepper.

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

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

Transfer scallops to plate; cover.

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

Add tomatoes and green parts of onions and saute 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 olive oil and sprinkle with 1 tablespoon chopped fresh parsley. 4 servings.
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