WebIngredients. 1 x 750g lamb breast 30 g x unsalted butter 3 x sprigs thyme 2 sprigs of rosemary 2 x onions large dice WebCooking Method 1 Heat the oil in a large frying pan and cook the pork for 4-5 minutes, turning after 3 minutes, until just tender. Transfer to a warm plate. 2 Add the scallops to the hot pan and sear for 1 minute on each side. Drain and keep warm with the pork. 3 Melt the butter in with any pan juices, stir in the lemon zest, juice and parsley.
Pan-fried Scottish Scallops - Farmersgirl Kitchen
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Scallops and Black Pudding with Pea Puree - Flawless Food
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