If you've got scallops on hand, this dish is perfectly convenient, because there's a good chance you'll have the other ingredients, such as parsley, lemon juice, and tomatoes, in your kitchen already. Simply add a plate of linguine or saffron risotto, and you've got a square meal. To get your hands on this recipe, read more.
From Bon Appetit magazine
Ingredients
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
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika or Hungarian sweet paprika
Directions
- Rinse and drain scallops; pat dry with paper towels.
- Sprinkle with fleur de sel and pepper.
- Heat 2 tablespoons 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. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
Serves 4.
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MMMMMMMMmm that looks delicious!! I'll try it out for sure
Thanks Yum