1/4 c hazelnuts, toasted and chopped
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.