An often underestimated seafood, scallops are one of the world’s most healthy foods. They improve cardiovascular health, protect against certain cancers and are high in nutrients. Scallops are nearly all protein with little calories, and a great source of vitamin B12, selenium and phosphorus all of which are a vital part of overall physical and mental health.
A meal that is high in nutrients and low in calories, scallops with hazelnut and warm sun gold tomatoes, is a summer treat for your taste buds. The tangy, sweet tomato flavor with notes of tarragon and hazelnut complements the creamy scallop flawlessly.
- 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
- Preheat 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.