Pecan Encrusted Scallops With Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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We love pecans and scallops. In addition, trying new salsa recipes is something that I have had fun playing around with lately. So the combination just seemed to blend perfectly. Ingredients:
1 cup finely ground pecans |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon season all seasoning |
1 lb sea scallops, drained and patted dry |
1 tablespoon olive oil |
15 ounces black beans, drained |
1/3 cup chopped shallot |
1 garlic clove, minced |
1/3 cup chopped sun-dried tomato |
2 tablespoons chopped cilantro |
1/2 teaspoon cayenne chili pepper flakes |
1/2 cup blood orange juice |
1 teaspoon lime juice |
Directions:
1. Combine pecans and seasonings. Roll scallops into pecan mixture and set aside. Heat butter and oil in skillet on medium high heat. Saute scallops in oil, cooking 2-3 minutes on each side.
2. Serve with Black Bean Salsa.
3. For Black Bean Salsa, combine all ingredients, mixing well. Refrigerate at least 4 hours.
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