Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

235592
(25) Course Main Dishes

Ingredients in this Recipe

  • 1 1/2 pounds large sea scallops, side muscles removed
  • 1 12 ounce container cherry tomatoes or grape tomatoes
  • 1/2 teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika
  • 3 tablespoons fresh lemon juice
  • 4 large green onions, chopped, white and green parts separated
  • 4 tablespoons coarsely chopped fresh Italian parsley, divided
  • 4 tablespoons extra virgin olive oil, divided
  • Fleur de sel or coarse kosher salt

Recipe Preparation

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