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

Instructions

1. 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.
2. 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.
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.