Sautéed Pork Scallops with Scallions and Capers
- SERVINGS: 4
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.
- 15 scallions
- 1 pound thinly sliced boneless top pork loin
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- All-purpose flour, for dredging
- Salt and freshly ground pepper
- 1 1/2 tablespoons capers (drained if packed in vinegar, rinsed and drained if packed in salt), chopped
- Wash the scallions in two or three changes of cold water. Slice them crosswise into 1/2-inch pieces.
- Using a meat pounder, lightly pound the pork scallops to a 1/4-inch thickness.
- Put the oil and 1 tablespoon of the butter in a large skillet and turn the heat to high. When the oil is hot, lightly flour the pork scallops and add them to the pan. Brown them well on both sides, then transfer to a warm plate.
- Reduce the heat to moderately low and add the scallions to the skillet. Season with salt and pepper, cover and cook, stirring from time to time, until the scallions are very, very soft about 20 minutes. Stir in the capers and the remaining 1 tablespoon of butter.
- Return the meat to the pan and season with salt and pepper. Cook over moderate heat just until the meat is warmed through, turning it over once or twice. Turn the contents of the skillet out onto a warm serving platter and bring to the table at once.