Sautéed Scallops with Cherry Tomatoes, Green Onions & Parsley

Chef Richard 4 Servings 30 minutes

Any kind of cherry tomato would work will in this recipe-you can even mix colors and shapes for a lively presentation. Sweet smoked paprika, sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce.


  • 1½  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
  • ½ teaspoon sweet smoked paprika or Hungarian   sweet paprika


  • Pat scallops dry. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; cook until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover to keep warm. 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 to taste with salt and pepper. Transfer scallop mixture to platter. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1 tablespoon parsley.