25 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 7
  • 3 Rating Star 4
  • 2 Rating Star 1

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.

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Max Servings:
6
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

    Ads will not print with your recipe
  • 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.

  • Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.

  • 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.

Nutrition Facts

276.3 calories; 19.96 g protein; 12.71 g carbohydrates; 14.65 g fat; 45.64 mg cholesterol; 235.9 mg sodium.Full Nutrition


Reviews (20)

Read All Reviews

Most helpful positive review

Anonymous
03/23/2009
these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.
(19)

Most helpful critical review

Anonymous
07/26/2010
Although I like all the ingredients I thought it tasted bland and I'm usually one who likes it a little more on the simple side.
(2)
25 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 7
  • 3 Rating Star 4
  • 2 Rating Star 1
Suemck
01/29/2008
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!
(24)
Anonymous
03/23/2009
these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.
(19)
Suzanne Habib
09/15/2007
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.
(17)
GRETAJW
01/13/2008
I would increase the pecans decrease the wine and broil for the last 1-2 minutes. Easy and good though!
(14)
Jenifer Ashley
03/15/2010
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.
(11)
PANDA4269
10/16/2007
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!
(10)
Piratefrog
04/15/2008
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!
(8)
Ann
03/24/2008
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. I also marinated the scallaps for 30 minutes in a combination of juice and seasonings that we like.
(8)
Anonymous
09/24/2008
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 make and is great over rice pilaf
(7)