Name: Sautéed Scallops with Cherry Tomatoes, Green Onions, and Parsley
Yield: 4 Servings
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

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Blistered tomatoes meet scallop juices and together they reduce into a flavorful summery sauce.

Recipe notes