Scallops with Pecan Crumble

    25 minutes

    Scallops are delicious with a touch of chopped pecans. This is also a great way to prepare fish fillets.

    21 people made this

    Serves: 6 

    • 750g sea scallops, rinsed and patted dry
    • 1/2 cup (125ml) dry white wine
    • 2 tablespoons fresh lemon juice
    • 1 pinch salt and ground black pepper to taste
    • 1/2 cup salada crumbs
    • 1/2 cup chopped pecans
    • 1 tablespoon chopped parsley
    • 2 tablespoons butter, melted

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 200 degrees C.
    2. Arrange scallops in a single layer in a baking dish. Combine wine and lemon juice in a small measuring jug. Add salt and pepper to taste, and pour over the scallops.
    3. Combine salada crumbs, pecans and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.
    4. Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.

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    Reviews and Ratings
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    Reviews in English (20)


    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 Parmesan cheese to the topping mixture. Thanks for the recipe!  -  29 Jan 2008  (Review from Allrecipes USA and Canada)


    these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.  -  22 Mar 2009  (Review from Allrecipes USA and Canada)


    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 rice and roasted broccoli.  -  15 Sep 2007  (Review from Allrecipes USA and Canada)