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Sautéed Scallops with Cherry Tomatoes, Green Onions, and Parsley

Try to make this easy, simple and delicious scallops side dish by using our Australian Wild Caught Scallops. Your family will love it.

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 4


    •    3 tbsps fresh lemon juice
    •    fleour de sel or coarse kosher salt
    •    4 tbsps extra-virgin olive oil, divided
    •    4 tbsps coarsely chopped fresh Italian parsley, divided
    •    1 1/2 pounds large sea scallops, side muscles removed
    •    1/2 tsp mild Spanish paprika or Hungarian sweet paprika
    •    1 12 ounces container cherry tomatoes or grape tomatoes
    •    4 large green onions, chopped, white and green parts separated

Method: 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.

This great family recipe is thanks to bon appetit at


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