Pork Scallopini in Lemon Sauce
Normally this lemon sauce is used with veal, but as you all know, we love pork in our household...therefore, why not ? I did not dredge the scallops in flour this time, because I wanted a lighter sauce and it worked just as well. This is such a quick and easy recipe and tasty too !
Time: 15 minutes
4 pork scallops, havled
1 tbsp butter
1 whole lemon, rind grated, juice squeezed
Salt and fresh ground black pepper
2 tbsp finely chopped parsley
In a large skillet, heat the butter until it's very hot. Quickly saute each scallop so that they are browned on all sides, then remove on to a plate and repeat with the rest of the scallops. Deglaze the pan with the lemon juice and reduce the heat to medium. Add the lemon rind and salt and pepper to tasted. Return the scallops to the pan and coat with the sauce, quickly so that they don't overcook. Serve immediately.