Dad's Birthday: Second Course : Dinner Scallops

So I missed lunch, but don't worry I did it the next day, but anyway, dinner was delicious, and here is the recipe:

Scallops with Hazelnuts and Tomatoes
Serves 4

1/4 cup of hazelnuts
3 tablespoons of olive oil, divided
Kosher salt, and pepper
1 1/2 pounds of large sea scallops, side muscle removed, and patted dry
1 pint of sun gold tomatoes or grape tomatoes (I like a variety of both)
1 small shallot, finely chopped
1 tablespoon of white wine vinegar
2 tablespoons of fresh tarragon leaves

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

Very pretty!