Pecan Baked Scallops Recipe - Allrecipes.com
Pecan Baked Scallops Recipe
  • READY IN 25 mins

Pecan Baked Scallops

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins

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 More Reviews

Most Helpful Positive Review
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 cheese to the topping mixture. Thanks for the recipe!

 
Most Helpful Critical Review
Jun 10, 2008

I truly enjoy scallops but I didn't love this recipe. I used Ritz crackers - I didn't have any pecans so I substituted walnuts which I don't think was a good idea. I also added parmesan cheese to the topping as one reviewer suggested. When I took it out of the oven and tasted it, it was very bland. I added alot of granulated garlic and about a tablespoon of butter which helped. It was just ok...wish I could have left 5 stars.

 
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.

 
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 roasted broccoli.

 
Jan 13, 2008

I would increase the pecans, decrease the wine and broil for the last 1-2 minutes. Easy and good though!

 
Mar 15, 2010

I enjoyed the recipe very much. I didn't have everything on hand so changed it a bit. Instead of crackers I used 1/2 panko crumbs and 1/2 italian bread crumbs. I did not have lemon juice so I sprinkled lemon pepper. I put some maple syrup in with the melted better for touch of sweet. Very good receipe to play around with.

 
Oct 16, 2007

Great and simple recipe for a busy work night! These turned out great and pretty good for you. I used wheat crackers instead. I would cut down on the amount of wine used as I had to poor some out of the baking pan. Tasted great!

 
Apr 15, 2008

This was a great dish, however I used several substitutions due to not having some of the ingredients the recipe called for. I first changed the servings to 2. I didn't have white wine, so instead I used diluted apple cider vinegar (50 vin/50 h2o). I used half pecans/half hazelnuts, half wheat thin crumbs/half plain bread crumbs. I also mixed in 1 TS of honey with the melted butter before drizzling it on top. The topping turned out to be sweet, but it was not overpowering. Sweet is not something I usually think of when it comes to seafood, but this was mmMM delicious!

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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