Pecan Encrusted Scallops With Black Bean Salsa

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• Scallops

• 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

Directions

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. Serve with Black Bean Salsa.
3. For Black Bean Salsa, combine all ingredients, mixing well. Refrigerate at least 4 hours.