Amazing Scallops!

Missy, here. First, a photo from my son's recent trip to the Grand Canyon. Gorgeous! I haven't been there yet and hope to someday.

Now, the food…

Scallops! I had them several times while we were at the beach earlier this month. So when I saw this amazing scallop recipe in the email newsletter I get from Bon Appetit Magazine, I got a craving. I found these gorgeous babies at the grocery and paid a small fortune for them.

The original recipe is HERE (click for link).

Here's my version using ingredients on hand…

Scallops with Roasted Hazelnuts and Grape Tomatoes

Missy Tippens

Adapted from Bon Appetit Magazine's Website

1/4 cup coarsely chopped hazelnuts

3 TBS olive oil, divided

1-1/2 pounds large sea scallops, side muscle removed, patted dry

1 pint sun gold tomatoes (I actually used about 1/2 pint of grape tomatoes)

1 small shallot chopped finely

1 TBS white wine vinegar (I used white wine instead)

1 TBS parsley (recipe calls for fresh tarragon, but I was going by memory and accidentally bought thyme! So I used dried parsley)

And now, before telling you how to make it, I have to tell you a funny story so you (mainly Ruthy) will laugh at me.

I couldn't find raw hazelnuts at the grocery store. So I did the next best thing. I bought a bag of mixed nuts in the produce section and planned to separate out the hazelnuts.

This is how many I found in the bag!! LOL

Well, not quite 1/4 cup, but it had to do. :)

First, check out my new Lodge skillet! I got it for a steal at a discount store. I heated some of the olive oil while I chopped the 9 whole hazelnuts. hahaha

• Oh, and don't forget to preheat the oven to 350°.
  
  
  

  

  
  
  Toast hazelnuts, tossing occasionally, until golden brown, about 8–10 minutes. Toss with 1 TBSP oil and season with salt and pepper. Set them aside.
  
  Chop the shallot.
• Then heat remaining 2 TBSP oil in a large cast-iron or nonstick skillet over medium-high heat. Season the towel dried (so that you'll get good caramelization) scallops with salt and pepper. Cook until golden brown. They should be cooked just through, about 3 minutes per side. Set them aside.
  
  
  

  

  
  
• If you have much liquid left in the skillet (I didn't), pour off most of it. Add the tomatoes and shallot. Season with salt and pepper and stir, cooking until some tomatoes burst. The recipe says it takes bout 4 minutes, but it took me longer. I had to help burst the tomatoes. :) Next, mix in vinegar or wine.
  
  
  

  

  
  
  Add the scallops back in just to warm them (if they cooled), but don't let them over cook! Top with whatever herb you're using as well as the hazelnuts.
  
  Delicious!! And though not as nice as eating scallops at the beach, making them at home will do in a pinch. :)
  
  Here's a gratuitous beach photo for you. A beautiful sunset from our balcony at Orange Beach, Alabama. This is one of my favorite places in the world!