Pecan Baked Scallops

17 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“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.” - by Christine M

Ingredients

1 1/2 pounds sea scallops, rinsed and patted dry
1/2 cup dry white wine
2 tablespoons fresh lemon juice
salt and ground black pepper to taste
1/2 cup cracker crumbs
1/2 cup chopped pecans
1 tablespoon chopped parsley
2 tablespoons butter, melted

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.
Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.

Nutrition

Amount Per Serving (6 total)

Calories
276 cal
14%

Fat
14.6 g
23%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

Share It

Reviews (17)

Rate This Recipe

Suemck

Jan. 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 che..." See moreese to the topping mixture. Thanks for the recipe! "

tamcook

Mar. 23, 2009

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

Suzanne Habib

Sep. 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 ..." See moreroasted broccoli. "

More Reviews