Scallops with Lemon, Parsley, and Pecans

½ cup pecan pieces or halves
½ cup packed flat-leaf parsley leaves
2 cloves garlic, roughly chopped
Zest of 1 lemon
1/8 teaspoon salt, plus more for seasoning scallops
1½ pounds bay scallops
Flour, for dredging
1 tablespoon olive oil
1 tablespoon lemon juice

In a food processor fitted with the metal blade, combine pecans, parsley, garlic, lemon zest and 1/8 teaspoon salt. Process briefly until mixture is a chunky puree. (Or chop the mixture together very finely by hand.) Set aside.

Rinse scallops and pat dry. Lightly season to taste 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 saute quickly, tossing frequently, 4 to 5 minutes until golden and nearly cooked through. Reduce heat to low. Add pecan mixture and cook 2 minutes. Remove to serving plate and sprinkle with lemon juice. Makes 4 servings.