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    You are in: Home / Recipes / Pecan Encrusted Scallops With Black Bean Salsa Recipe
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    Pecan Encrusted Scallops With Black Bean Salsa

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Maryland Jim's Note:

    We love pecans and scallops. In addition, trying new salsa recipes is something that I have had fun playing around with lately. So the combination just seemed to blend perfectly.

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    Units: US | Metric


    Black Bean Salsa


    1. 1
      Combine pecans and seasonings. Roll scallops into pecan mixture and set aside. Heat butter and oil in skillet on medium high heat. Saute scallops in oil, cooking 2-3 minutes on each side.
    2. 2
      Serve with Black Bean Salsa.
    3. 3
      For Black Bean Salsa, combine all ingredients, mixing well. Refrigerate at least 4 hours.

    Ratings & Reviews:

    • on February 23, 2008


      3 stars overall. Loved the pecan-encrusted scallops, 4 stars for them! The salsa was okay, but it seemed like a separate recipe, not the perfect complement to the scallops; I would have preferred roasted vegetables with the sauteed scallops. I thought the cold salsa would be better paired with grilled scallops, or as part of a cold scallop salad. I tried to make the recipe as written. I did not have Season All, so I substituted Prudhomme's Magic Salt-Free Seasoning. That was in the pecan coating, so the substitution did not affect our enjoyment. One pound of scallops was just right for two people, but we had twice as much salsa (2 1/2 cups) as we desired. To our taste, there were too many beans proportionately. To me, the salsa needed more color; if corn had been included, I think the sun-dried tomatoes would have stood out. For the record, it took 2 1/2 blood oranges and 1/2 lime to yield the juice needed. The directions mentioned butter, but none was listed as an ingredient. Please clarify. We cannot wait to have the pecan-encrusted scallops again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pecan Encrusted Scallops With Black Bean Salsa

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.8
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 2.4 g
    Cholesterol 37.5 mg
    Sodium 571.4 mg
    Total Carbohydrate 40.1 g
    Dietary Fiber 12.5 g
    Sugars 5.4 g
    Protein 32.2 g

    The following items or measurements are not included:


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