Scallops with Hazelnuts and Warm Sun Gold Tomatoes [Bulkbites.com]

• Servings: 4
• Time: 25 minutes

Scallops are extremely rich in vitamin B12, potassium, magnesium and omega-3 fatty acids. These nutrients play their part in improving blood flow and regulating blood pressure levels in our body. The traces of magnesium present in hazelnuts help in the contraction and relaxation of muscles in the body. In other words, magnesium helps in reducing fatigue, cramps, spasm, soreness and muscle tension. Grape tomatoes are rich in dietary fiber and vitamin C. Their regular consumption helps in strengthening bones.

Nutrition

• calories: 282
• protein: 24
• carbs: 15
• fat: 15
• saturated fat: 1.42
• polyunsaturated fat: 1.1
• monounsaturated fat: 7.39
• cholesterol: 0
• sodium: 40
• potassium: 88
• dietary fiber: 0.86
• sugars: 0.2
• vitamin a: 2
• vitamin c: 1
• calcium: 43
• iron: 1
• magnesium: 0
• complex carbs: 13.94
• other fats: 5.09

Ingredients

• 6 4 oz Sea Scallops
• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 5 3 Oz Grape Tomatoes
• 2 tbsp, leaves Spices, tarragon, dried
• 1 1 tbsp distilled white vinegar
• 1 tbsp chopped Shallots, raw
• 3 tablespoon Oil, olive, salad or cooking
• 1 oz Hazelnuts, beaked (Northern Plains Indians)

Instructions

• Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
• Toast the hazelnuts until they turn golden brown. Add 1 tbsp oil and then season it with salt and pepper.
• Heat the remaining oil in a skillet over medium heat. Cook scallops in the skillet until they are golden brown. Season them with salt and pepper. Transfer the scallops to a plate.
• Drain out most of the liquid from the skillet. Cook shallot and tomatoes in the skillet for at least 4 minutes and then season them with salt and pepper.
• Add a little vinegar to the cooked shallot and tomatoes and serve alongside the scallops that are topped with hazelnuts and tarragon.