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 removed
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)
