| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Thin Pork Scallops |
| Salt | ||
| 2 | tb | Olive Oil |
| 2 | tb | Fresh Lemon Juice |
| 2 | tb | Fresh Chopped Parsley |
| 1/4 | ts | Dried Thyme |
| 1/4 | c | All-purpose flour |
| Freshly Ground Black Pepper | ||
| 1/2 | c | White Wine |
| 1 | ts | Grated Lemon Rind |
| 1/2 | ts | Dried Basil |
| 1/4 | ts | Dried Oregano |
INSTRUCTIONS
* 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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