Prep 20 mins
Cook 15 mins
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.
- 1 cup finely ground pecans
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon season all seasoning
- 1 lb sea scallops, drained and patted dry
- 1 tablespoon olive oil
Black Bean Salsa
- 15 ounces black beans, drained
- 1⁄3 cup chopped shallot
- 1 garlic clove, minced
- 1⁄3 cup chopped sun-dried tomato
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon cayenne chili pepper flakes
- 1⁄2 cup blood orange juice
- 1 teaspoon lime juice
- 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.
- Serve with Black Bean Salsa.
- For Black Bean Salsa, combine all ingredients, mixing well. Refrigerate at least 4 hours.
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!