Scallops with Hazelnuts and Warm Sun Gold Tomatoes Recipe | Epicurious

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