| Recipe Ingredients: |
| 1/2 |
cup Georgia Pecans |
| 1/2 |
cup packed parsley leaves |
| 2 |
cloves garlic |
| |
zest of a lemon |
| 1/8 |
tsp salt |
| 1 1/2 |
pounds bay scallops |
| |
flour to dredge |
| 1 |
tbsp olive oil |
| 1 |
tbsp lemon juice |
Cooking Directions: |
| 1. |
In food processor, combine pecans, parsley, garlic, zest of lemon and 1/8 teaspoon salt. Process briefly until chunky puree. Set aside.
|
| 2. |
Rinse and pat-dry scallops. Lightly season with salt. Roll scallops in flour, then toss in colander to shake off excess flour. Heat oil in large skillet over high heat. When hot (but not smoking) add scallops and saut
|
| 3. |
Reduce heat to low. Add pecan mixture and cook 2 minutes. Remove to serving plate and sprinkle with lemon juice.
|
|
|
Georgia Pecans (Raw, No Shell)
Fresh as can be, we're not about to mince words over our raw Georgia pecan halves. Our premium pecans are mammoth in size and exquisite in taste. Pecan pie anyone?
|
