Sauteed Scallops With Cherry Tomatoes, Green Onions, and Parsley |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo This might be good served over your favorite pasta Ingredients:
1 1/2 lbs large scallops, side muscles removed |
coarse kosher salt |
4 tablespoons extra-virgin olive oil, divided |
4 large green onions, chopped, white and green parts separated |
12 ounces container cherry tomatoes |
4 tablespoons coarsely chopped fresh italian parsley, divided |
3 tablespoons fresh lemon juice |
1/2 teaspoon mild paprika |
Directions:
1. Rinse and drain scallops; pat dry with paper towels.
2. Sprinkle with kosher salt and pepper.
3. Heat 2 tablespoons olive oil in large skillet over medium-high heat.
4. Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.
5. Transfer scallops to plate; cover.
6. Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.
7. Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes.
8. Stir in 3 tablespoons parsley, lemon juice, and paprika.
9. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
10. Season with salt and pepper.
11. Transfer scallop mixture to platter.
12. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley.
13. 4 servings.
14. That's it.
|
|