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Sauteed Scallops and Tomatoes

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Serves 2 | Prep Time 10 | Cook Time 6

Why I Love This Recipe

Just 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.

Ingredients You'll Need

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.


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