How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Scallops With Hazelnuts And Warm Sun Gold Tomatoes ?

You need 8 ingredients. The key ingredients include: 1/4 cup coarsely chopped skin-on hazelnuts, 3 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 1 1/2 pounds large sea scallops, side muscle removed, patted dry, and more.

Is Scallops With Hazelnuts And Warm Sun Gold Tomatoes suitable as seafood?

Yes, Scallops With Hazelnuts And Warm Sun Gold Tomatoes falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Scallops With Hazelnuts And Warm Sun Gold Tomatoes ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Hazelnuts And Warm Sun Gold Tomatoes

Name: Scallops With Hazelnuts And Warm Sun Gold Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coarsely chopped skin-on hazelnuts; 3 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 1 1/2 pounds 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

Try this homemade Scallops With Hazelnuts And Warm Sun Gold Tomatoes recipe the whole family will love. Made with skin-, olive oil, Kosher salt and musc…

This Scallops With Hazelnuts And Warm Sun Gold Tomatoes relies on simple, everyday ingredients such as olive oil, divided, white wine vinegar and fresh tarragon leaves. It comes together quickly and makes 4 servings, at about 105 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/4 cup coarsely chopped skin-on hazelnuts
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 1/2 pounds 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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
105 kcal
Category
Seafood

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