Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

This recipe was a big hit. My husband can't eat onions or garlic so I substituted minced celery and a dash of Asafetida. My guests loved the sweet hot tomatoes and were surprised when told how easy it was to make. Served with risotto and big salad.

• deliacase

• Bradenton, FL

• 2/15/2021

We liked this. Next time I will take the cook from Harrison NJ 's tips. My tomatoes didn't burst either and the onions were overcooked as written.

• Anonymous

• CCape Cod MAapeCodCaCapeape Cod,

• 4/10/2017

Great summer time recipe. The tomatoes and the special paprika where the key. I can't believe I made something so yummy. I used grape seed oil instead of olive oil because it has a higher smoking point, so I could get a good sear.

• tdowd14

• New York, NY

• 7/7/2015

I used shallots in place of the green onions. I also added a half a jalapeno pepper (with seeds) to add some zing. I used some white wine to deglaze the pan after I sauteed the veggies and then added the tomatoes and remaining ingredients. I served it with angel hair pasta and steamed asparagus to complete the dish. It was really good!

• Anonymous

• Peterbobough, ON

• 4/27/2013

The family gave this a thumbs down. The tomatoes and lemon together were too acidic. Something seemed to be missing or maybe the flavors didn't blend well. I used garden cherry tomatoes and green onions. This one won't be a repeat.

• Aunty_Babs

• Lafayette, CO

• 8/16/2012

This dish was delicious and full of flavor. We also added shrimp to the dish. Yum! Served over rice and will definitely make again.

• knitwit84

• Newtown, CT

• 4/8/2011

I also had the tomatoes not bursting issue. It was a bit bland but I think that's because I cut the recipe down for one so the amount of paprika was next to nothing.

• Callebaut

• Chicago, IL

• 8/2/2010

Made this last evening over orzo -- quick, easy & tasty. Used grape tomatoes & only one actually burst open. Next time will saute the tomatoes after the scallops and throw in the green onion before the parsley. Cooking the onions before the tomatoes caused them to become mushy.

• Anonymous

• Harrison, NJ

• 9/3/2009

Very quick and easy to make. Absolutely delicious, especially since local tomatoes are in season and have so much flavour. I would cook scallops on high next time (not medium high) because there was too much liquid. Other than that, really enjoyed recipe. Try putting some Italian cheese on top.

• Anonymous

• Canada

• 8/27/2009

I would prefer to give this a 3.5, but liked it more than just a 3. I made the sauce as directed, but mashed the cherry tomatoes a bit with a potato masher as they weren't really spliting open. I reduced scallops to 1 lb and had ample sauce for that amount. I loved the smokey sweet tast of the paprika and paired it with a lovely riesling which really complimented the scallops. My husband (who doesn't like to venture far from steak and potatoes) loved it.

• mew70

• Flower Mound, TX

• 8/2/2009

Made this with the explosion of grape tomatoes from my garden. Nice combination, but I would recommend being generous with the white wine, lemon and olive oil to have enough to pour over the rice, pasta, etc.

• Anonymous

• Metuchen, NJ

• 9/7/2008

使用大量的樱桃番茄的好方法in the summer garden. I used frozen Trader Joe's scallops, and after reading reviews used less lemon juice and added white wine to deglaze the pan, and a bit more for a light sauce. I cooked linguini, then added to the pan, and was a huge hit with family.

• Debbiedoesgolf

• Darien, CT

• 8/4/2008

I have actually never made this with scallops, but I love making it with chicken. The combination of green onions, tomatoes, lemon juice, and paprika is great. I like to make it and put it on baguettes for a sandwich.

• alysonlaurel

• Brooklyn, NY

• 5/1/2008

We enjoyed this recipe so much that when I discovered I'd misplaced it I searched the web for an hour. I added a little sherry and served with yellow curried rice. Delighful!! Making it tonight..

• jpdyce

• Lorida. Florida

• 10/7/2007

One of my favorite recipes, and so simple. I sprinkle Paul Prudhommes Blackened Redfish Magic on the scallops when sauting and omit the Paprika for a bit of a kick.

• Anonymous

• NY

• 9/1/2007