Sautéed Pork Scallops with Scallions and Capers
As Marcella Hazan was browsing at the meat counter of her local market in Longboat Key, Florida, she saw pork loin that had been sliced almost as thin as scaloppine. Her father used to cut it that way and cook the slices quickly in a pan in which he had softened some cut-up young spring onions with a few capers
Here in the States, Hazan never sees those sweet young onions that come to the market in Italy with their edible green tops on, but she does find scallions, a variety of onion that Italian farmers see to ignore. The flavor of scallions is even richer than that of onions and not at all unsuited for this dish.