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Epicurious

Scallops with Hazelnuts and Warm Sun Gold Tomatoes

3.8

(8)

Image may contain Plant Food Dish and Meal
Photo by Christina Holmes

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Nutrition Per Serving

calories 310 fat 16 g fiber 2 g
#### Nutritional analysis provided by Bon Appétit
TagsScallopShellfishSeafoodHazelnutNutCherry TomatoTomatoVegetableMainDinnerDairy FreeGluten FreeKetoEasy30 Minutes or LessWeeknight MealsBon Appétit

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