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Scallops with Hazelnuts and Warm Sun Gold Tomatoes

A quick-cooking scallops perfect for this light summer meal on the table in a matter of minutes.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


    •    3 tbsps olive oil, divided
    •    1 tbsp white wine vinegar
    •    2 tbsps fresh tarragon leaves
    •    1 small shallot, finely chopped
    •    1 pint Sun Gold or grape tomatoes
    •    kosher salt and freshly ground black pepper
    •    1/4 cup coarsely chopped skin-on hazelnuts
    •    1 1/2 pound large sea scallops, side muscle removed, patted dry


  1. 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.
  2. 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.
  3. 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.

This great family recipe is thanks to bon appetit at


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