• Cooking Time: 6
• Servings: 2
• Preparation Time: 10
• 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

1. 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.
3. Heat 2 TBS of the oil in your saute pan over medium-high heat.
4. Add the scallops and saute for about 2 minutes per side (depends on the size of your scallops)they will brown a bit.
6. Remove the scallops, place on a plate and cover with foil.
8. 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.
9. Add in the lemon juice and parsley and saute 1 minute. Add the scallops back in for 1-2 minutes (just to heat through).
10. Scatter a bit more parsley on , plate and serve.
12. I served this with seasoned white rice and a salad.
14. Enjoy!

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.