Personal

Car Stuff

Extras

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. From: bonappetit.com SERVES 4

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.