Nutrition Facts

Serving Size½ of recipe
Total Fat 9 g
Saturated Fat 1.5 g
Sodium 719 mg
Total Carbohydrate 11 g
Dietary Fiber 1.5 g
Protein 31 g

Servings and Times


Ingredients and Preparation

Olive oil2 + 1 teaspoons
Large sea scallops, rinsed and drained¾ pound
Salt1/8 + ¼ teaspoon
Freshly ground pepper to taste
Cherry or grape tomatoes½ pint
Scallions, sliced2
Juice of 1 lemon
Flat-leaf parsley, chopped2 tablespoons
Paprika½ teaspoon
Grated Parmesan cheese1 tablespoon
  1. Directions
  2. 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.
  3. 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.