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Sauteed Scallops with Cherry Tomatoes Recipe

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This recipe for Sauteed Scallops with Cherry Tomatoes, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds large sea scallops
kosher salt
4 tbs. extra virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12 ounce container grape tomatoes
4 tbs. coarsely chopped Italian parsley
3 tbs. fresh lemon juice
1/2 tsp. paprika

Directions:
Directions:
Rince and drain scallops, pat dry with paper towels. Sprinkle with kosher salt and pepper. Heat 2 tbs. oil in large skillet over medium heat. Add the scallops, saute until browned outside and just opaque in center about 4 minutes per side. Transfer scallops to plate, cover. Add 1 tbs. oil to same skillet, add white parts of green onions and saute' until almost tender, add tomatoes and green parts of onions and saute until tomatoes begin to burst , about 6 minutes. Stir in 3 tbs. parsley, lemon juice and paprika. Return scallops and any accumulated juices to pan. Stir until heated through. Sprinkle with 1 tbs. chopped parsley.

 

 

 

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