Lunch: Scallops with Hazelnuts and Warm Sun Gold Tomatoes

This recipe includes superfoods such as:

Nuts

Health benefits of Scallops with Hazelnuts and Warm Sun Gold Tomatoes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

Instructions

Preheat oven to 350 °. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Toss with 1 tablespoon oil; season with salt and pepper.
Meanwhile, heat remaining 2 tablespoons oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.
Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.