Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley is a main course that serves 4. One portion of this dish contains roughly 22g of protein, 15g of fat, and a total of 265 calories. For $4.28 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of coarse kosher salt, hungarian paprika, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. 31 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Epicurious. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, you might also like recipes such as Sautéed Scallops With Cherry Tomatoes, Green Onions, And Parsley, Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions, and Pasta with Caramelized Onions, Tomatoes, Parsley, and Olives.
Servings: 4
Ingredients:
Fleur de sel or coarse kosher salt
1 12-ounce container cherry tomatoes or grape tomatoes
4 large green onions, chopped, white and green parts separated
1/2 teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
4 tablespoons coarsely chopped fresh Italian parsley, divided
1 1/2 pounds large sea scallops, side muscles removed
Equipment:
paper towels
frying pan
Cooking instruction summary:
Preparation 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.
Step by step:
1. Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper.
2. Heat 2 tablespoons oil in large skillet over medium-high heat.
3. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
4. Transfer scallops to plate; cover.
5. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
6. 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.
7. Transfer scallop mixture to platter.
8. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
Nutrition Information:
covered percent of daily need
