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Ingredients
- 1/4 cup coarsely chopped skin-on hazelnuts
- 3 tbsp olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 lb large sea scallops, side muscle removed, patted dry
- 1 pint Sun Gold or grape tomatoes
- 1 small shallot, finely chopped
- 1 tbsp white wine vinegar
- 2 tbsp fresh tarragon leaves
Preparation
Step 1
Preheat oven to 350F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Toss with 1 tbsp oil; season with salt and pepper.
Meanwhile, heat remaining 2 tbsp oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.
Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.