Pecan-Crusted Lemon Scallops (with Zucchini Pasta)

Updated: Dec 10, 2019

Being a busy bee as I am, I rarely take the time to make myself fancy dinners.. but when I do - I go all out!! Scallops are one of my favorite food and are very healthy (High in protein and in vitamin B12). They are pretty simple to cook too - usually I throw them in a pan with coconut oil and garlic. But last week I felt creative and came up with this recipe that turned out AMAZING! So let me share with you :) ENJOY!


1 lbs of thawed scallops

1 cup of mushroom

1 can of sliced water chestnut

2 cups of kale

1 cup crushed pecans

1/2 cup gluten-free bread crumbs

3 tbsp lemon juice (option : add lemon zest)

1/2 cup liquid egg whites (Or 2 eggs)


Zucchini (option: gluten free pasta or whole wheat pasta)

How to make:

1. Take out the scallops and make sure they are thawed.

2. Take out a large pan, sautéed mushrooms, water chestnuts and kale in coconut oil. Set a side

3. Mix the crushed pecans and the gluten free bread crumb in a small bowl. Set aside

4. Mix the lemon juice, egg whites and pepper together.

5. One scallop at a time, dip the lemon-eggwhite mix & roll in the pecan crumb mix.

6. In the same large pan, add the crusted scallops. Leave about

three minutes each side and remove from heat

7. With a spiralizer, make Zucchini Pasta (option here if you want a heavier meal use gluten free or whole wheat spaghetti)

8. Mix the zucchini pasta with the mushrooms, water chestnut and kale. Serve on a plate

9. Add the pecan-crusted lemon scallops on top.

10. ENJOY!!!

Message me for any questions :)


  • White LinkedIn Icon
  • White Facebook Icon
  • White YouTube Icon
  • White Instagram Icon

The Balanced Dietitian