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Scallops a Whole New Way

Rochelle Bilow, recipe by Alison Roman

Scallops a Whole New Way

Bet you’ve had scallops and liked them. But have you ever eaten scallops with hazelnuts and tomatoes? Now’s your chance—tonight’s dinner is going to be a good one.

SEE MORE: 16 Recipes to Use Up Leftovers, Clean Out Your Fridge

SCALLOPS WITH HAZELNUTS AND WARM SUN GOLD TOMATOES
Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

Ingredients:

  • ¼ cup coarsely chopped skin-on hazelnuts
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  •  pound 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

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Preparation: 

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Toss with 1 Tbsp. oil; season with salt and pepper.

Meanwhile, heat remaining 2 Tbsp. 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.

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