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Shared By Grace Warren Atwood

Sautéed Scallops With Cherry Tomatoes, Green Onions, And Parsley

Ingredients

  • 1 1/2
  • pounds large sea scallops, side muscles removed
  • Fleur de sel or coarse kosher salt
  • 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 (pimentón dulce) or Hungarian sweet paprika

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