Title: Pork Scallops with Lemon and Herbs
Categories: Pork
Yield: 4 Servings
| 1 | lb | Thin Pork Scallops |
| 1/4 | c | All-purpose flour |
| | | Salt |
| | | Freshly Ground Black Pepper |
| 2 | tb | Olive Oil |
| 1/2 | c | White Wine |
| 2 | tb | Fresh Lemon Juice |
| 1 | ts | Grated Lemon Rind |
| 2 | tb | Fresh Chopped Parsley |
| 1/2 | ts | Dried Basil |
| 1/4 | ts | Dried Thyme |
| 1/4 | ts | Dried 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.