Seared Scallops with Roasted Pecans and Tomatoes


  • 2 lbs. Scallops
  • 2 c. Pecans
  • 2 c. Cherry Tomatoes
  • 2 tbsp. Olive Oil plus more to coat your pan
  • 2 tsp. Garlic (minced)
  • 3 Scallions (chopped)
  • 1 tsp. Tarragon
  • Ghee (enough to coat the bottom of skillet)
  • Salt


  1. Preheat oven to 350 degrees fahrenheit
  2. Add the pecans and olive oil to a bowl and mix so that the pecans are coated. 
  3. Line a baking sheet and spread the pecans out in a single layer
  4. Lightly salt
  5. Place in the oven for 10 minutes
  6. Add oil to large skillet or frying pan, just enough to coat the bottom, and place over medium-high heat
  7. Add the tomatoes and allow to cook until the skin begins to blister
  8. Add garlic, scallions, and tarragon to the tomatoes.  Stir so that everything is mixed
  9. Reduce heat and allow to simmer on a low flame while you cook your scallops
  10. In a skilled or frying pan, melt the Ghee
  11. Sear the scallops so that both sides are a nice golden brown
  12. Add the pecans to the tomato mixture
  13. Plate the scallops and top with pecan and tomato mixture
  14. Serve and enjoy!
Scallops with Roasted Pecans and Tomatoes