Best Pork Scallops With Lemon And Herbs Recipes

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PORK SCALLOPS WITH LEMON AND HERBS



Pork Scallops with Lemon and Herbs image

Make and share this Pork Scallops with Lemon and Herbs recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 12

1 lb thin pork scallop
1/4 cup all-purpose flour
salt
black pepper, Freshly Ground
2 tablespoons olive oil
1/2 cup chicken stock or 1/2 cup vermouth
2 tablespoons fresh lemon juice
1 teaspoon lemon, rind of, Grated
2 tablespoons fresh parsley, Chopped
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano

Steps:

  • Dredge the pork scallops in flour seasoned with salt and pepper.
  • Shake off excess.
  • In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.
  • Remove to a plate and keep warm.
  • Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.
  • Add lemon juice, rind, parsley, basil, thyme and oregano.
  • Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
  • Serve with noodles and a green steamed vegetable.

CRUNCHY LEMON AND HERB-CRUSTED SCALLOPS - ROBIN MILLER



Crunchy Lemon and Herb-Crusted Scallops - Robin Miller image

Make and share this Crunchy Lemon and Herb-Crusted Scallops - Robin Miller recipe from Food.com.

Provided by dianegrapegrower

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups oyster crackers, crushed (enough to yield 1 cup when crushed)
2 tablespoons parsley, chopped
1 1/2 teaspoons lemon & herb seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/4 lbs sea scallops, patted dry
2 tablespoons Dijon mustard
2 tablespoons olive oil

Steps:

  • Place crackers in a large plastic bag and crush them to fine crumbs, using a rolling pin or mallet. Add parsley, herb seasoning, salt and cayenne and shake to combine.
  • In a separate plastic bag, combine the scallops and mustard. seal the bag, and squish around to coat the scallops with the mustard. Add the scallops to the cracker mixture, seal the bag, and shake to coat evenly.
  • Heat the oil in a large skillet over medium heat. Remove the scallops from the bag, place in the skillet, and cook until golden brown on the outside and opaque on the inside, about 3 minutes per side.

BUTTERY SCALLOPS WITH LEMON AND HERBS



Buttery Scallops With Lemon and Herbs image

Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.

Provided by Melissa Clark

Categories     quick, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 pounds sea scallops, patted dry
Salt and black pepper
4 to 5 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons minced thyme leaves
2 tablespoons freshly squeezed lemon juice, plus lemon wedges for garnish
2 teaspoons finely grated lemon zest
Pinch of red-pepper flakes
1/2 cup chopped soft herbs (such as basil, chives, mint or cilantro), for garnish

Steps:

  • Season scallops lightly on both sides with salt and pepper.
  • Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
  • Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
  • If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
  • Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

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