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Scallops With Hazelnuts And Warm Sun Gold Tomatoes

44 faves
Nutrition per serving    (USDA % daily values)
CAL
283
FAT
53%
CHOL
20%
SOD
45%
Uploaded by: Bon Appetit

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Ingredients for 4 servings

¼ cup coarsely chopped skin-on hazelnuts

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1½ pound 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

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