Scallops with Hazelnuts and Warm Sun Gold Tomatoes
Scallops with Hazelnuts and Warm Sun Gold Tomatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.