Pecan Baked Scallops

Pecan Baked Scallops

18
Christine Boutwell Mita 136

"A touch of toasted pecans makes this version of baked sea scallops special. This is also a great way to prepare fish fillets, such as haddock."

Ingredients 25 m {{adjustedServings}} servings 276 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange scallops in a single layer in a baking dish. Combine wine and lemon juice in a small measuring pitcher. Add salt and pepper to taste, and pour over the scallops.
  3. Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.
  4. Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.
Tips & Tricks
Red Pepper Scallops on Potato Pancakes

Turn scallops and leftover potatoes into an easy, impressive meal.

Perfect Ten Baked Cod

A simple cracker crumb coating creates the ideal weeknight dinner.

Footnotes

  • Cook's Tip
  • Bay scallops can be substituted for sea scallops. If using smaller bay scallops, lower the oven temperature to 375 degrees F (190 degrees C), and bake 5 to 7 minutes.
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Reviews 18

  1. 21 Ratings

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Suemck
1/29/2008

Hubby loved these and requested they go in the keeper file. The recipe definately calls for too much wine though. I seasoned the scallops with some garlic salt and pepper and added some Parmesan cheese to the topping mixture. Thanks for the recipe!

tamcook
3/23/2009

these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.

Suzanne Habib
9/15/2007

I loved this recipe. It was fast and delicious. The only change I made was adding chopped fresh basil as a sub for the parsley (I had a bumper crop of basil this year). I served this with rice and roasted broccoli.