Title: Pork scallops with lemon & herbs
 Categories: Meats
      Yield: 4 Servings
 
      1 lb Thin Pork Scallops
    1/4 c  All-purpose flour
           Salt
           Freshly Ground Black Pepper
      2 tb Olive Oil
    1/2 c  White Wine
      2 tb Fresh Lemon Juice
      1 ts Grated Lemon Rind
      2 tb Fresh Chopped Parsley
    1/2 ts Dried Basil
    1/4 ts Dried Thyme
    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.