Sauteed Scallops and Tomatoes

Sprinkle the scallops on both sides with a bit of salt and pepper (sea salt if you have it), then the paprika and optional red pepper.

Heat 2 tablespoons oil in your saute pan over medium-high heat. Add the scallops and saute for about 2 minutes per side (depends on the size of your scallops). They will brown a bit.

Remove the scallops, place on a plate and cover with foil.

Add the tomatoes and green onions to the pan and a bit more oil if necessary. Saute for about 5 minutes. Tomatoes will begin to split and release juice.

Add in the lemon juice and parsley and saute 1 minute. Add the scallops back in for 1-2 minutes (just to heat through). Scatter a bit more parsley on, plate and serve.

Optional: Add a few dashes of red pepper for some heat!

I served this with seasoned white rice and a salad.