Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley
(Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo)
Ingredients:
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
Directions:
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.