Porkscallopswithlemonandherbs Recipes

PORK SCALLOPS WITH LEMON AND HERBS

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.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

BUTTERY SCALLOPS WITH LEMON AND HERBS

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.