Skip to main content

Sauted Scallops with Cherry Tomatoes, spring onions, and Parsley

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant dish of sautéed scallops with cherry tomatoes and spring onions offers a beautiful balance of fresh coastal flavours and vibrant garden produce. The sweetness of the pan-seared scallops is perfectly offset by the acidic burst of vine-ripened tomatoes and a subtle hint of smoky Spanish paprika. Using high-quality olive oil and fresh lemon juice creates a light, natural sauce that enhances the seafood without masking its delicate texture.

As a diabetes-friendly main course, this recipe prioritises lean protein and heart-healthy fats, making it an excellent choice for a nutritious midweek meal or a sophisticated weekend dinner. It is naturally low in carbohydrates and gluten-free, providing a satisfyingly savoury experience that feels indulgent yet remains health-conscious. Serve it simply on its own or with a side of steamed seasonal greens for a complete, wholesome plate.

In this article:

Continue reading below

Ingredients for Sauted Scallops with Cherry Tomatoes, spring onions, and Parsley

  • 675g large sea scallops, side muscles removed

  • Fleur de sel or coarse kosher salt

  • 60ml extra-virgin olive oil, divided

  • 4 large spring onions, chopped, white and green parts separated

  • 1 350g container cherry tomatoes or grape tomatoes

  • 4 tablespoons coarsely chopped fresh Italian parsley, divided

  • 45ml fresh lemon juice

  • 1/2 teaspoons mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika

  • *Available at specialty foods stores and online from tienda.com.

How to make Sauted Scallops with Cherry Tomatoes, spring onions, and Parsley

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 centre, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of spring 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.