Sauteed Scallops and Tomatoes

• 12 pieces Scallops, Rinsed And Patted Dry
• 2 dashes Salt And Pepper
• 1 Tablespoon Paprika
• Red Pepper (optional)
• 2 Tablespoons Light Olive Oil (or More)
• 1 pint Grape Tomatoes
• 4 stalks Green Onion, White And Greens, Chopped
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Fresh Parsley, Chopped

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.
2. Heat 2 tablespoons oil in your saute pan over medium-high heat.
3. Add the scallops and saute for about 2 minutes per side (depends on the size of your scallops).
4. They will brown a bit.
5. Remove the scallops, place on a plate and cover with foil.
6. Add the tomatoes and green onions to the pan and a bit more oil if necessary.
7. Saute for about 5 minutes.
8. Tomatoes will begin to split and release juice.
9. Add in the lemon juice and parsley and saute 1 minute.
10. Add the scallops back in for 1-2 minutes (just to heat through).
11. Scatter a bit more parsley on, plate and serve.
12. Optional: Add a few dashes of red pepper for some heat!
13. I served this with seasoned white rice and a salad.

salt, paprika, red pepper, light olive oil, grape tomatoes, stalks green onion, lemon juice, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/sauteed-scallops-and-tomatoes/ (may not work)