- Cooking Time: 6
- Servings: 2
- Preparation Time: 10
BackstoryJust like salmon, everyone around me seems to dig scallops.
Not me it's a texture thing, just nooooot interested. I do enjoy cooking them though.
You can do so many things with scallops. They make a quick yet tasty meal which makes it easy for me to whip something else up for me at the same time then we are all happy!
Last night I made this for my husband, Tortilla Encrusted Fish for me and plain baked cod for the kids (actually my 5 year old daughter made the cod!).
From start to finish these beauties took 10 minutes.
- 12 scallops, rinsed and patted dry
- Salt and pepper
- 4 green onions, chopped (whites and greens)
- 1 pint grape tomatoes
- 3 TBS chopped fresh parsley
- 3 TBS fresh squeezed lemon juice
- 1 teaspoon paprika
- 3 TBS light olive oil
- Optional - sprinkling of red pepper for a little heat
- Sprinkle the scallops on both sides with a bit of salt and pepper (sea salt if you have it), then the paprika and optional red pepper.
- Heat 2 TBS of the oil in your saute pan over medium-high heat.
- Add the scallops and saute for about 2 minutes per side (depends on the size of your scallops)they will brown a bit.
- Remove the scallops, place on a plate and cover with foil.
- Add the tomatoes and green onions to the pan and a bit more oil if necessary. Saute for about 5 minutes. Tomatoes will begin to split and release juice.
- Add in the lemon juice and parsley and saute 1 minute. Add the scallops back in for 1-2 minutes (just to heat through).
- Scatter a bit more parsley on , plate and serve.
- I served this with seasoned white rice and a salad.