Pan-Seared Scallops with Hazelnuts and Warm Sun Gold Tomatoes

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

¼ cup hazelnuts, skin-on, coarsely chopped
3 Tbsp. extra-virgin olive oil, divided
kosher or sea salt
black pepper, freshly ground
1½ lb large sea scallops, side muscle removed, patted dry
1 pt Sun Gold or grape tomatoes
1 small shallot, finely chopped
1 Tbsp. white wine vinegar
2 Tbsp. fresh tarragon leaves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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.

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.

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.

Makes 4 servings.