Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Thin Pork Scallops 2 tb Fresh Lemon Juice
1/4 c All-purpose flour 1 ts Grated Lemon Rind
1 x Salt 2 tb Fresh Chopped Parsley
1 x Freshly Ground Black Pepper 1/2 ts Dried Basil
2 tb Olive Oil 1/4 ts Dried Thyme
1/2 c White Wine 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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