Pecan Encrusted Scallops With Black Bean Salsa

• 1 cup finely ground pecans
• 12 teaspoon salt
• 14 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
• 13 cup chopped shallot
• 1 garlic clove, minced
• 13 cup chopped sun-dried tomato
• 2 tablespoons chopped cilantro
• 12 teaspoon cayenne chili pepper flakes
• 12 cup blood orange juice
• 1 teaspoon lime juice

1. Combine pecans and seasonings.
2. Roll scallops into pecan mixture and set aside.
3. Heat butter and oil in skillet on medium high heat.
4. Saute scallops in oil, cooking 2-3 minutes on each side.
5. Serve with Black Bean Salsa.
6. For Black Bean Salsa, combine all ingredients, mixing well.
7. Refrigerate at least 4 hours.

ground pecans, salt, ground black pepper, olive oil, black beans, shallot, garlic, tomato, cilantro, cayenne chili pepper, orange juice, lime juice

Taken from www.food.com/recipe/pecan-encrusted-scallops-with-black-bean-salsa-282944 (may not work)