Name: Scallops with Hazelnuts and Warm Sun Gold Tomatoes
Ingredients: 1/4 cup coarsely chopped skin-on hazelnuts; 3 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 1 1/2 pounds 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

Image may contain Plant Food Dish and Meal

Photo by Christina Holmes

Recipe notes

See Related Recipes and Cooking Tips

29 Scallop Recipes for Restaurant-Worthy Dinners at Home
Scallops make dinnertime fancy with very little effort.
6 Weekend Recipes for a Last Taste of Summer
In case you haven't heard, summer is winding down, and we feel your pain. That's why this weekend's gameplan is all about sweet, salty, and carb-loaded goodness.
Totally Tantalizing Ways to Celebrate Tomato Season
AKA our favorite time of year.
17 Easy and Family-Friendly Dinners
These easy dinners will have you spending more time with your family, not your stove.