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My review
Pecan Baked Scallops
ChristineM
"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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Ingredients
25 m servings 276 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Footnotes
- 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
Per Serving: 276 calories; 14.6 g fat; 12.7 g carbohydrates; 20 g protein; 46 mg cholesterol; 236 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
1/29/2008
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 Parmes...
Most helpful critical review
6/10/2008
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...
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1/29/2008
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 Parmes...
3/22/2009
these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.
9/15/2007
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 ric...
1/13/2008
I would increase the pecans, decrease the wine and broil for the last 1-2 minutes. Easy and good though!
3/14/2010
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...
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...
4/15/2008
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 ins...
3/24/2008
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. ...
9/24/2008
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...