Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until ...

– 1 ½ lb large sea scallops, side muscle removed, patted dry – 1 pint Sun Gold or grape tomatoes – 1 small shallot, finely chopped – 1 Tbsp white wine vinegar – 2 Tbsp fresh tarragon leaves ...

¼ cup coarsely chopped skin on hazelnuts 3 Tbsp olive oil, divided kosher salt, freshly ground pepper 1 ½ lb large sea scallops, side muscle removed, patted dry ...