Recipe by Christine Boutwell Mita
"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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1 1/2 pounds
sea scallops, rinsed and patted dry
dry white wine
fresh lemon juice
salt and ground black pepper to taste
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!
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.
these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.
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.
I would increase the pecans, decrease the wine and broil for the last 1-2 minutes. Easy and good though!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Baked Scallops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 276
** Calories from Fat: 132
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These baked scallops are so buttery and so garlicky. Yum!
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