Sauteed Scallops With Cherry Tomatoes Green Onions And Parsley Recipes

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Steps:

• Rinse and drain scallops; pat dry with paper towels.
• Sprinkle with kosher salt and pepper.
• Heat 2 tablespoons olive oil in large skillet over medium-high heat.
• Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.
• Transfer scallops to plate; cover.
• Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.
• Add tomatoes and green parts of onions and saute 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 olive oil and sprinkle with 1 tablespoon chopped fresh parsley.
• 4 servings.
• That's it.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
• Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
• Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.