Nutrition Facts
Serving Size
½ of recipe
Calories
250
Total Fat
9 g
Saturated Fat
1.5 g
Sodium
719 mg
Total Carbohydrate
11 g
Dietary Fiber
1.5 g
Protein
31 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
2 + 1 teaspoons
Large sea scallops, rinsed and drained
¾ pound
Salt
1/8 + ¼ teaspoon
Freshly ground pepper to taste
Cherry or grape tomatoes
½ pint
Scallions, sliced
2
Juice of 1 lemon
Flat-leaf parsley, chopped
2 tablespoons
Paprika
½ teaspoon
Grated Parmesan cheese
1 tablespoon
Directions
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Season scallops with 1/8 teaspoon salt and pepper, add to skillet, and sauté about 2-3 minutes per side, until just cooked through. Remove scallops from pan, cover, and set aside.
- Add 1 teaspoon oil and tomatoes to pan and sauté about 3 minutes, until tomatoes begin to burst. Stir in scallions, lemon juice, parsley, ¼ teaspoon salt, and paprika. Then add scallops back to pan, sprinkle with Parmesan cheese, and sauté 1-2 minutes.