Scallops with Hazelnuts and Warm Sun Gold Tomatoes

Ingredients for Scallops with Hazelnuts and Warm Sun Gold Tomatoes

• 40g coarsely chopped skin-on hazelnuts

• 3 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 675g large sea scallops, side muscle removed, patted dry

• 575ml Sun Gold or grape tomatoes

• 1 small shallot, finely chopped

• 1 tablespoon white wine vinegar

• 2 tablespoons fresh tarragon leaves

How to make Scallops with Hazelnuts and Warm Sun Gold Tomatoes

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.