Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Name: Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Fleur de sel or coarse kosher salt; 340 grams cherry tomatoes or grape tomatoes; 4 larges green onions, chopped, white and green parts separated; 1 teaspoons mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika; 3 Tbsps fresh lemon juice; 4 Tbsps extra-virgin olive oil, divided; 4 Tbsps coarsely chopped fresh Italian parsley, divided; 680 grams sea scallops, side muscles removed

This recipe serves 4. One portion of this dish contains approximately 1g of protein, 14g of fat, and a total of 148 calories. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, grape tomatoes, green onions, and a few other things to make it today.

Instructions

Rinse and drain scallops; pat dry with paper towels.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

Sprinkle with fleur de sel and pepper.

Ingredients you will need

Fleur De Sel

Pepper

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Scallops

Transfer scallops to plate; cover.

Ingredients you will need

Scallops

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

Ingredients you will need

Green Onions

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Scallops

Tomato

Paprika

Parsley

Onion

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Frying Pan

Transfer scallop mixture to platter.

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Scallops

Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

Ingredients you will need

Fresh Parsley

Cooking Oil

Equipment

Paper Towels

Frying Pan

Ingredients

Servings:

4servings

Fleur de sel or coarse kosher salt 340grams

cherry tomatoes or grape tomatoes 4larges

green onions, chopped, white and green parts separated 1teaspoons

mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika 3Tbsps

fresh lemon juice 4Tbsps

extra-virgin olive oil, divided 4Tbsps

coarsely chopped fresh Italian parsley, divided 680grams

sea scallops, side muscles removed

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.