Name: Scallops With Hazelnuts and Warm Sun Gold Tomatoes
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4 Servings
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

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Scallops with Hazelnuts and Warm Sun Gold TomatoesChristina Holmes

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

Recipe notes