Recipe for Sauteed Scallops with Pecans

Recipe Ingredients:
1/2  cup Georgia Pecans
1/2  cup packed parsley leaves
cloves garlic
  zest of a lemon
1/8  tsp salt
1 1/2  pounds bay scallops
  flour to dredge
tbsp olive oil
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) Georgia Pecans (Raw, No Shell)
Just picked from the tree, we're not about to mince words over our pecans. At Nuts.com, we know our nuts, and these pecan halves are mammoth in size and taste. Pecan pie anyone?

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