Sautéed Scallops with Lemon, Parsley and Pecans

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(scallops, lemons, parsley, pecans)

Yield: 4 servings

Ingredients

½ C pecans
½ C packed flat-leaved parsley
2 cloves garlic, roughly chopped
Zest of 1 lemon
⅛ tsp salt plus more for scallops
1½ lb bay scallops
flour for dredging
1 Tbsp olive oil
1 Tbsp lemon juice

Instructions

1. In food processor, combine pecans, parsley, garlic, lemon zest, and ⅛ tsp salt. Process briefly until mixture is a chunky puree. Set aside.
2. Rinse scallops and pat dry. Lightly season with salt. Roll scallops in flour, then toss in colander to shake off excess flour.
3. Heat oil in large skillet over high heat. When hot but not smoking, add scallops and saute quickly, tossing frequently until golden and nearly cooked through, about 4 to 5 min.
4. Reduce heat to low. Add pecan mixture and cook 2 min.
5. Remove to serving plate and sprinkle with lemon juice.