Sauteed Scallops With Cherry Tomatoes, Green Onions, and Parsley

• 1 12 lbs large scallops, side muscles removed
• coarse kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 4 large green onions, chopped, white and green parts separated
• 12 ounces container cherry tomatoes
• 4 tablespoons coarsely chopped fresh Italian parsley, divided
• 3 tablespoons fresh lemon juice
• 12 teaspoon mild paprika

1. Rinse and drain scallops; pat dry with paper towels.
2. Sprinkle with kosher salt and pepper.
3. Heat 2 tablespoons olive oil in large skillet over medium-high heat.
4. Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.
5. Transfer scallops to plate; cover.
6. Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.
7. Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes.
8. Stir in 3 tablespoons parsley, lemon juice, and paprika.
9. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
10. Season with salt and pepper.
11. Transfer scallop mixture to platter.
12. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley.
13. 4 servings.
14. That's it.

muscles, coarse kosher salt, extravirgin olive oil, green onions, tomatoes, fresh italian parsley, lemon juice, paprika

Taken from www.food.com/recipe/sauteed-scallops-with-cherry-tomatoes-green-onions-and-parsley-459515 (may not work)