Angela's Italian Recipe for 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)


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.

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