s SAUTEED SCALLOPS WITH CHERRY TOMATOES ****
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s SAUTEED SCALLOPS WITH CHERRY TOMATOES ****
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Ingredients
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Instructions Instructions: *** 5-6-13 used fresh scallops, very good! *** 3-16-07 very good, next time use fresh scallops as the frozen shrunk a lot *** 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 (piment=n dulce)* or Hungarian sweet paprika *Available at specialty foods stores and online from tienda.com. 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; sautT 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 sautT until almost tender, about 1 minute. Add tomatoes and green parts of onions and sautT 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. Makes 4 servings. Bon AppTtit August 2006 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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