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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the sea scallops under cold water and pat them dry with paper towels. Remove the muscle on the side if present.

Step 2

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.

Step 3

In another shallow bowl, beat the egg until smooth. Place the flour in a third shallow bowl.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1086.4g)

Amount per serving	% Daily Value*
Calories	1917.8

Total Fat 113.4g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 26.2g
Cholesterol 367.1mg	0%
Sodium 4857.5mg	0%
Total Carbohydrate 128.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 13.6g
Protein 112.5g	0%

Vitamin D 53.8IU	0%
Calcium 278.2mg	0%
Iron 11.6mg	0%
Potassium 2748.2mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 22.7%

Carbs: 25.9%