Savory Sauteed Scallops With Cherry Tomatoes Recipes

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SAUTED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY



Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley image

Categories     Fruit     Herb     Onion     Shellfish     Tomato     Sauté     Dinner     Seafood     Scallop     Summer     Healthy     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

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 (pimentn dulce)* or Hungarian sweet paprika
*Available at specialty foods stores and online from tienda.com.

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.

SAVORY SAUTEED SCALLOPS WITH CHERRY TOMATOES



Savory Sauteed Scallops with Cherry Tomatoes image

I found this recipe in a magazine over 10 years ago. Since that day, I have served this dish to many scallop lovers - not one has been disappointed yet. Key is NOT to overcook the scallops. They cook VERY quickly. I like very flavorful dishes - usually double this sauce and serve the dish with couscous.

Provided by MrsEl

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb fresh scallops
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
8 cherry tomatoes
1/4 cup dry vermouth
3 tablespoons fresh basil or 1 tablespoon dried basil
1/4 teaspoon salt

Steps:

  • Pat scallops dry.
  • In skillet over medium-high heat, melt butter and oil until very hot.
  • Add scallops; saute quickly until cooked.
  • (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
  • Add tomatoes to skillet and add remaining ingredients.
  • Increase heat to high and cook quickly to thicken sauce.

Nutrition Facts : Calories 377.1, Fat 20.2, SaturatedFat 8.4, Cholesterol 105.6, Sodium 742.5, Carbohydrate 8.7, Fiber 1, Sugar 1.8, Protein 39.1

SAUTEED SCALLOPS WITH GARLIC AND TOMATOES



Sauteed Scallops With Garlic and Tomatoes image

Make and share this Sauteed Scallops With Garlic and Tomatoes recipe from Food.com.

Provided by Oolala

Categories     Lemon

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs scallops
flour, for dredging
3 tablespoons butter
3 tablespoons oil
3 garlic cloves, minced
salt
fresh ground pepper
1 large tomatoes, cut into small chunks
1/2 cup fresh parsley, minced
lemon wedge

Steps:

  • Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
  • Roll scallops in flour.
  • Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
  • Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
  • Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
  • Serve with lemon wedges.

Nutrition Facts : Calories 661.7, Fat 40.6, SaturatedFat 14.3, Cholesterol 158.3, Sodium 685.5, Carbohydrate 14.1, Fiber 1.7, Sugar 2.6, Protein 58.9

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