Tender Pork Scallops with Lemon & Herbs
Tender Pork Scallops with Lemon and Herbs recipe
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork scallops
thin |
* |
| ¼ | cup |
all-purpose flour
|
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
||
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
white wine
|
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork scallops
thin |
* |
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
white wine
|
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
basil
dried |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
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.
