Shriveling Tomatoes

What's with all the tomatoes? I have some grape tomatoes that are shriveling. Nobody will notice in this recipe.

Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley

from Bon Appetit

  • 1 1/2 pounds large sea scallops, side muscles removed
  • Fleur de sel or coarse kosher salt
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 large green onions, chopped, white and green parts separated
  • 1 12-ounce container cherry tomatoes or grape tomatoes
  • 4 tablespoons coarsely chopped fresh Italian parsley, divided
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika
  • *Available at specialty foods stores and online from


Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
Update: I am going to try to plump up the shriveled ones by soaking them in water next time.

1 comment:

john said...

tasty, but you could tell the shriveled ones vs the no shriveled