• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Silicon, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds large sea scallops, side muscles removed

  2. Fleur de sel or coarse kosher salt

  3. 4 tablespoons extra-virgin olive oil, divided

  4. 4 large green onions, chopped, white and green parts separated

  5. 1 12-ounce container cherry tomatoes or grape tomatoes

  6. 4 tablespoons coarsely chopped fresh Italian parsley, divided

  7. 3 tablespoons fresh lemon juice

  8. 1/2 teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika

  9. *Available at specialty foods stores and online from

Instructions Jump to Ingredients ↑

  1. 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 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. 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. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.


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