Worth a trip

Scallops with Hazelnuts and Warm Sun Gold Tomatoes

Name: 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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions