Archive for December, 2015


My son, Alex, not only found this recipe, but cooked it for us! Really delicious–a perfect dish to eat during the holidays to take a break from all of that heavy holiday food. Light and nutritious! 


1 ½ pounds large sea scallops, side muscles removed235592

kosher salt

2 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

½ teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika

*Available at specialty foods stores and online from


Rinse and drain scallops; pat dry with paper towels. Sprinkle with kosher salt and pepper. Heat 1 tablespoon 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. Sprinkle with 1 tablespoon chopped fresh parsley.

(Adapted from a recipe found on

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