Creamy Asian-Style Scallops

2 tablespoons olive oil
2 scallions, diced
1/2 cup heavy cream
1/2 pound scallops
4 parsley springs, chopped
paprika to taste

Place olive oil in a saute pan or skillet over medium heat.

Add scallions and stir until soft, about 1 minute. Pour in cream, raise heat, and boil for 2 minutes. Add scallops and cook slowly, 2 to 3 minutes.

Season with paprika and cook one minute longer. Sprinkle with parsley and serve.

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