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.

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.

HERBED LEMON PORK CHOPS



Herbed Lemon Pork Chops image

Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. -Billi Jo Sylvester, New Smyrna Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon salt-free garlic seasoning blend
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed
2 bone-in pork loin chops (6 ounces each)
1 teaspoon olive oil
1 tablespoon lemon juice

Steps:

  • Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 200 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

HERB & LEMON PORK CHOPS



Herb & lemon pork chops image

Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 7

6 big pork loin chops
3 garlic cloves , crushed
small handful flat-leaf parsley , chopped
½ tsp fennel seeds , roughly chopped
zest and juice 1 lemon , plus 1 lemon, quartered
3 tbsp olive oil
6 bay leaves

Steps:

  • Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
  • Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

Nutrition Facts : Calories 362 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 30 grams protein, Sodium 0.23 milligram of sodium

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Steps:

  • Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
  • Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
  • At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
  • Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

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.

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