Pork Scallops With Lemon And Herbs

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Title: PORK SCALLOPS WITH LEMON AND HERBS
Categories: Meats
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.

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