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Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

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Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

amanda

Equipment

  • - Chef's Knife

  • - Non-stick Sauté Pan

  • - Cutting Board

  • - Digital Food Scale

  • - Stainless Steel Mixing Bowl

  • - Silicone Spatula

  • - Measuring Cup with Marks (1/4 cup) & Spoon

  • - Scalper or Separating Rack

  • - High-Speed Blender (Optional)

  • - Paper Towels or Clean Cloth

Ingredients

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

  • Fleur de sel or coarse kosher salt

  • 4 tablespoons extra-virgin olive oil, divided

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

  • 1 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 Spanish paprika (pimentn dulce)* or Hungarian sweet paprika

  • *Available at specialty foods stores and online from tienda.com.

Instructions

1

Instruction 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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