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Title: Pork Scallops with Lemon and Herbs
Categories: Pork
Yield: 4 Servings

1lbThin Pork Scallops
1/4cAll-purpose flour
  Salt
  Freshly Ground Black Pepper
2tbOlive Oil
1/2cWhite Wine
2tbFresh Lemon Juice
1tsGrated Lemon Rind
2tbFresh Chopped Parsley
1/2tsDried Basil
1/4tsDried Thyme
1/4tsDried Oregano

* Instead of using white wine, you can use vermouth or chicken stock. 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. Serves 4. From The Gazette, 91/02/20.

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