Pork Scallops with Lemon and Herbs

45 minutes Prep: 10 minutes Cook: 30 minutes

87 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	pork scallops	thin
1/4	cup	flour, all-purpose
1	x	salt
1	x	black pepper	freshly ground
2	tablespoons	olive oil
1/2	cup	white wine
2	tablespoons	lemon juice	fresh
1	teaspoon	lemon zest	grated
2	tablespoons	parsley leaves	fresh, chopped
1/2	teaspoon	basil	dried
1/4	teaspoon	thyme	dried
1/4	teaspoon	oregano	dried

Directions

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.

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Nutrition Facts

Serving Size 24g

Amount per Serving

Calories 87 68% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	2%

Vitamin A	3%		Vitamin C	10%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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We made this recipe today, and we went to a kitchen store to buy the pastry bags, and they were really helpful, the stuffing of the eggs were just beautiful and tasty, and these deviled eggs were pretty handy, it is a wonderful recipe for a snack of the party.

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