Porkscallopswithlemonandherbs 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.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE



Bay Scallops with Garlic Parsley Butter Sauce image

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Provided by Chef John

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 13m

Yield 4

Number Of Ingredients 11

4 thick slices Italian bread, toasted
2 tablespoons butter
1 ½ tablespoons olive oil
1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
½ cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
  • Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
  • Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  • Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
  • Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
  • Spoon scallops over buttered toast and serve immediately.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g

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