Recipe from the TWiT Army Mess Hall - Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Ingredients

• 1 1/2 pounds large sea scallops, side muscles removed, I use frozen but be sure that they are completely thawed
  
• Fleur de sel or coarse kosher salt, not regular table salt you need the large grains for this dish to work
  
• 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 (pimentn dulce)* or Hungarian sweet paprika

Preparation

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; sauté 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 sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté 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.

This is good to serve with rice or a pasta like orzo to soak up the juices.

Serves 4