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. ---------------------------------------------------------------------------
Nutrition
Ingredients
