Pork Scallops with Prosciutto and Lemon (serves 4)

INGREDIENTS

Lake Deborah Salt
1 pork fillet, approx 500g in weight
1 lemon
70g butter
1 tablespoon chopped parsley
Flour for coating
40g prosciutto or pancetta
Black pepper

METHOD

  • Cut the meat into even slices approx. 1cm thick.
  • Place the slices between 2 sheets of cling film and beat out lightly until thin.
  • Cut the slices in half if they are too large.
  • Season with Lake Deborah salt and pepper.
  • Flour lightly, shaking off excess.
  • Melt half the butter in a pan and cook the scallops for 2-3 minutes on each side, or until cooked through.
  • Arrange the scallops, overlapping on a heated serving dish and keep warm.
  • Cut the prosciutto or pancetta into strips.
  • Melt the remaining butter in the pan.
  • Add the strips and cook until brown.
  • Add 3-4 tablespoons lemon juice and the parsley.
  • Heat through.
  • Pour over the scallops and serve immediately.

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