Sautéed Scallops with Grape Tomatoes, Scallions & Parsley

Sautéed Scallops with Grape Tomatoes, Scallions & Parsley

adapted from Bon Appetit August 2006

If using previously frozen scallops, dry them in paper towels, place on a plate in a single layer and let sit uncovered in a refrigerator for a couple of hours to dry out. Check the plate for additional moisture and dry the plate.

2 servings                                                              0 WW Blue points / serving

3/4 lb. bay scallops

Kosher salt & Freshly ground black pepper

Cooking spray

3 scallions, chopped, white and green parts separated

1/2 (12-oz) container of grape tomatoes

2 Tbsp. chopped fresh parsley

1 Tbsp. fresh lemon juice

1/4 tsp. mild or sweet paprika

1. Season the scallops with salt and pepper.
2. In a sauté pan coated with cooking spray, cook the scallops until lightly browned outside and opaque inside, about 2 minutes / side.
3. Transfer the scallops to a plate and cover to keep warm.
4. Add more cooking spray to the pan and sauté the white parts of the scallions, for about 1 minute.
5. Add the tomatoes and scallion greens and sauté until the tomatoes burst and begin releasing their juices, about 5 minutes.
6. Stir in the lemon juice, paprika and half of the parsley.
7. Return the scallops and any accumulated juices to the pan and cook another minute, until heated through.
8. Sprinkle with the remaining parsley and serve.

Enjoy!