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Sautéed Scallops with Cherry Tomatoes, Green Onions, and Parsley


Sautéed Scallops with Cherry Tomatoes, Green Onions, and Parsley Recipe

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, divided
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika
Directions:
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