Scallops with Hazelnuts and Warm Sun Gold Tomatoes
Perfectly seared sea scallops served with toasted hazelnuts and burst Sun Gold tomatoes, finished with fresh tarragon and a light vinegar sauce. This elegant seafood dish combines sweet, nutty, and bright flavors.
Ingredients
- •¼ cup coarsely chopped skin-on hazelnuts
- •3 tablespoons olive oil, divided
- •to taste Kosher salt, freshly ground pepper
- •1½ pounds large sea scallops
- •1 pint Sun Gold or grape tomatoes
- •1 small shallot
- •1 tablespoon white wine vinegar
- •2 tablespoons fresh tarragon leaves
Cooking Instructions
- 1.
Preheat oven to 350°. 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.
10 min
- 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.
6 min
- 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.
4 min
