Scallops With Hazelnuts And Warm Sun Gold Tomatoes

1. 1

   Preheat oven to 350u00b0. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Toss with 1 tablespoon oil; season with salt and pepper.

2. 2

   Meanwhile, heat remaining 2 tablespoons 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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.