Best 4 Crunchy Lemon And Herb Crusted Scallops Robin Miller Recipes

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.

CRUNCHY LEMON AND HERB-CRUSTED SCALLOPS - ROBIN MILLER

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.

CRUNCHY LEMON HERBED CHICKEN

Steps:

• Pre-heat 2 tablespoons of butter on medium low heat.
• Add zest of one lemon and half the herbs to bread crumbs, save the rest for lemon sauce.
• Beat egg yolk with 1 tablespoon water.
• Place chicken tenders between two pieces of plastic wrap and pound with small groove side of mallet until thin, but not ripped.
• Dip chicken in egg wash mixture then in herbed breadcrumb mixture until coated.
• Place breaded chicken in sauté pan with melted butter only after increasing heat to medium.
• Cook chicken, approximately 2-3 minutes each side.
• Remove chicken and place on sheet tray to rest.
• In same pan add remaining herbs, salt, and lemon juice, then heat until simmering.
• Turn off heat; cube remaining 2 tablespoons of chilled butter and add to sauce (stir vigorously).
• Slice the chicken on the bias.
• Placed sliced chicken on a plate, pour the sauce over the top, and add garnishes.
• For an additional tasty option use the George Foreman® grill. Remember to use non-stick release spray on the grill for a sure way to not burn chicken.

VOODOO CHICKEN WITH SWEET AND SOUR ONIONS - ROBIN MILLER

Steps:

• Preheat oven to 400°F Coat a rimmed baking sheet with cooking spray.
• Season both sides of chicken with salt and pepper and arrange on baking sheet. Sprinkle with Creole seasoning and bake for 25-30 minutes, until chicken is just cooked through.
• Meanwhile, make the onions. Heat oil in a large sskillet over medium high heat. Add the onions and brown sugar and cook until onions are soft and golden brown, about 7 minutes. Add the rum and vinegar and simmer for 3-5 minutes, until liquid is absorbed.
• Serve the chicken with onions spooned over top.