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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and drain scallops; pat dry with paper towels. | 2. Sprinkle with kosher salt and pepper. | 3. Heat 2 tablespoons olive oil in large skillet over medium-high heat. | 4. Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side. | 5. Transfer scallops to plate; cover. | 6. Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute. | 7. Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes. | 8. Stir in 3 tablespoons parsley, lemon juice, and paprika. | 9. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. | 10. Season with salt and pepper. | 11. Transfer scallop mixture to platter. | 12. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley. | 13. 4 servings. | 14. That's it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop	1 1/2	1/2		-	-	-	-
kosher salt				302.6	0.0	67.32	1.7
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
green onion	4		chopped separated	-	-	-	-
cherry tomato	12	ounces		302.6	0.0	67.32	1.7
italian parsley	4	tablespoons	chopped divided	302.6	0.0	67.32	1.7
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
paprika	1/2	teaspoon	mild	3.2430000000000003	0.6209	0.1626	0.1482

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.