Pork Scallops with Dijon Sauce
Source of Recipe
Scrumptious
Recipe Introduction
Fess Parker
List of Ingredients
1 tablespoon vegetable oil
1 tablespoon butter
1 1/4 pound lean pork scallops
1/2 cup dry white wine, divided 1/2 cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
salt and pepper to taste Recipe
Divide the butter and oil into two large, heavy skillets over medium heat. Arrange the scallops so they do not overlap in the pans. If crowded, they will steam rather than brown. Cook 1 minute or until brown. Transfer to a plate and keep warm. Discard the fat from the skillets. Add half of the wine and broth to each pan. Cook over high heat, scraping bits from the bottom. Add the rest of the wine and broth and boil until reduced. Remove from heat and whisk in cream and mustard. Pour over pork scallops.
The production of pork has been redesigned so that it is leaner and more tender than what was available in the past, providing a delicate yet flavored meat. I serve this with thinly sliced potatoes roasted in olive oil or wild rice. A selection of vegetables in season completes the plate. For dessert, I prefer something simple, such as an apple tart or a chilled poached pear with a light caramel or raspberry sauce on a cloud of hand-whipped cream.
Makes 6 servings.
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