This recipe is from the June Issue of Bon Appetit. It comes together quickly so it’s perfect for a weeknight. I made a few minor changes, the combo of hazelnuts and tarragon is a winner.
Ingredients:
1/4 c hazelnuts, toasted and chopped
Olive oil
Salt and pepper
1 lb scallops
1 pint cherry tomatoes
1 shallot, minced
1 TBSP white balsamic vinegar
2 TBSP tarragon, chopped
Salt and pepper the scallops and set aside.
In a large non-stick skillet, heat 1
TBSP of oil over medium high heat, add shallots and tomatoes and cook for 5 minutes. Remove from pan, wipe pan and add the scallops, cooking about 3 minutes per side.
To serve: top tomatoes with scallops and springy with nuts and tarragon.
Serves 2.
cookinwithchris Blog 
Oh, yum! This looks delicious! 🙂