Rochelle Bilow, recipe by Alison Roman
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.
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.
- ¼ cup coarsely chopped skin-on hazelnuts
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1½ 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
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.