Sizzling Pecan Scallops with Pineapple Salsa
Elevate your seafood game with these Sizzling Pecan Scallops with Pineapple Salsa, a recipe that combines the nutty crunch of pecan-crusted scallops with a refreshing burst of tropical flavors. Perfectly seared to golden perfection and paired with a vibrant pineapple salsa—featuring juicy pineapple, crisp red bell pepper, tangy lime juice, and a hint of honey—this dish is a harmonious balance of savory and sweet. Ready in just 30 minutes, it’s an impressive yet easy-to-make meal ideal for weeknight dinners or special occasions. Serve these crispy scallops alongside the chilled salsa for a sophisticated, restaurant-quality experience right at home!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 pieces Fresh sea scallops
- 1 cup Pecan halves
- 0.5 cup Panko breadcrumbs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Egg
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 cup Fresh pineapple, diced
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 teaspoon Honey
Instructions
Begin by making the pineapple salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, and fresh cilantro.
Add lime juice and honey to the bowl. Mix well to ensure the salsa is evenly coated. Cover and refrigerate until ready to serve.
Pat the scallops dry with a paper towel and season them with salt and black pepper on both sides.
In a food processor, pulse the pecan halves until they are finely chopped. Combine the chopped pecans with the panko breadcrumbs in a shallow dish.
Set up a breading station: Place the flour in one shallow dish, beat the egg in a second dish, and place the pecan-panko mixture in a third dish.
Dredge each scallop in flour, then dip it into the egg, and finally coat it with the pecan-panko mixture. Press the coating gently onto the scallops to ensure it sticks.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the scallops into the skillet.
Cook the scallops for 2-3 minutes per side, or until the coating is golden brown and the scallops are cooked through. Remove from the skillet and set aside.
Serve the sizzling pecan scallops alongside the chilled pineapple salsa. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 599 mg | 13% | |
*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.
