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Pecan Baked Scallops

Pecan Baked Scallops


"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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25 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 20
  1. 24 Ratings

Most helpful positive review

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 Parmes...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 Parmes...

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 ric...

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...

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...

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 ins...

Recipe is very good and easily adaptable to other ingredients. For example other types of nuts rather than pecans and any type of crackes. I used triskets, but watch the salt as they are salty. ...

This came completely amazing. I didnt have lemon juice so i subbed it with dry white lime with a lemon flavoring. I was so nervous on if this was going to taste good. It was ver easy and fast to...

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