Archive for December, 2015

SAUTÉED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY

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! 

ingredients

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 tienda.com.

directions

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 http://www.epicurious.com)

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