Ingredients
1 lb thin pork scallops
1/4 cup all-purpose flour
1 salt
1 freshly ground black pepper
2 tbsp olive oil
1/2 cup white wine
2 tbsp fresh lemon juice
1 tsp grated lemon rind
2 tbsp fresh chopped parsley
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried oregano
Directions
* 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.
Servings: 4 servings
Pork Scallops With Lemon & Herbs Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Meat; Pork; Scallop
The History of Recipes
It is quite possible to track the history of recipes way back into the distant past, in fact as far back as the early Egyptians, and quite possibly further than that. Having said that, generally, these ancient cook books were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans made use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. As we move on, we have some books from the fourteenth century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is served today, but instead accounts of the types of food on the menus of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new tastes prompted a surge in recipe books, the majority of which are now in private libraries. By the time we get to the 1900s, cooking publications were greatly in demand due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Pork Scallops With Lemon & Herbs recipe.
