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Scallops with Hazelnuts and Warm Sun Gold Tomatoes

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Ingredients

  • 1/4 cup coarsely chopped skin-on hazelnuts
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pound large sea scallops, side muscle removed, patted dry
  • 1 pint Sun Gold or grape tomatoes
  • 1 small shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh tarragon leaves

Details

Cooking time 20mins
Adapted from BON APPETIT.COM

Preparation

Step 1

Preheat oven to 350°. 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.

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