Scallops with Hazelnuts and Warm Sun Gold Tomatoes
Ingredients
- 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
Instructions
Scallops with Hazelnuts and Warm Sun Gold Tomatoes serves 4 original recipe by Bon Appetit.
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