Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley
- 1 1/2 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
- 1/2 teaspoon mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cherry tomatoes or grape tomatoes (1 12-ounce container)
- Green onions, large (4)
- Italian parsley, fresh (4 tablespoons)
- Seafood
- Sea scallops, large (1 1/2 pounds)
- Cooking & Baking
- Fleur de sel or coarse kosher salt (1)
- Olive oil, extra-virgin (4 tablespoons)
- Spanish paprika, mild (1/2 teaspoon)
- Drinks
- Lemon juice, fresh (3 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published August 1, 2006 (6 years ago).
1 person saved this recipe.
