Pecan Encrusted Scallops with Black Bean Salsa
Elevate your seafood game with these Pecan Encrusted Scallops with Black Bean Salsa, a perfect balance of crunchy, nutty coating and fresh, zesty flavors. Tender sea scallops are dredged in a flavorful pecan-panko mixture, then seared to golden perfection, creating a crisp crust that complements their delicate texture. Paired with a vibrant black bean salsa featuring cherry tomatoes, red onion, cilantro, and a kick of jalapeño, this dish boasts a lively contrast of smoky, tangy, and spicy notes. Ready in just 35 minutes, it’s a gourmet crowd-pleaser that’s as visually stunning as it is delicious, making it ideal for dinner parties or a special date night. Serve these scallops over a bed of salsa for a restaurant-quality meal bursting with bold flavors, wholesome ingredients, and irresistible charm.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 cup Black beans (canned, rinsed, and drained)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Lime juice
- 1 small Jalapeño (seeded and minced)
- 0.25 teaspoon Salt (for salsa)
- 0.25 teaspoon Black pepper (for salsa)
Instructions
Rinse the sea scallops under cold water and pat them dry with paper towels. Remove the muscle on the side if present.
In a food processor, pulse the pecans until they are finely ground but not powdery. Combine the ground pecans with the panko breadcrumbs, salt, and black pepper in a shallow bowl.
In another shallow bowl, beat the egg until smooth. Place the flour in a third shallow bowl.
Dredge each scallop first in the flour, then dip it in the beaten egg, and finally coat it evenly in the pecan breadcrumb mixture. Set aside on a plate.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
To prepare the black bean salsa, combine the black beans, cherry tomatoes, red onion, cilantro, lime juice, jalapeño, salt, and black pepper in a mixing bowl. Toss well to combine.
To serve, place a spoonful of black bean salsa on each plate and top with 3 pecan-encrusted scallops. Garnish with additional cilantro if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 13.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
