Scallops with Hazelnuts and Warm Sun Gold Tomatoes

Name: Scallops with Hazelnuts and Warm Sun Gold Tomatoes
Yield: Unknown!
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

EpicuriousUnknown!Source

scallop hazelnut cherry tomato main dinner dairy free gluten free keto easy 30 minutes or less weeknight meals bon appétit

Scallops with Hazelnuts and Warm Sun Gold Tomatoes

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

Method

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.

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.

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.