*Pork Scallops in Orange/Sherry Sauce

*Pork Scallops in Orange/Sherry Sauce

2-3 pork scallops (6” in diameter or about ½ lb) at room temperature, if possible

Salt and Pepper (to taste)

**1/2 t. dried rubbed sage

1T. canola oil

1T (.3 oz or 7 gm-if using a scale) medium dry sherry (amontillado)

3T (1.1oz or 30gm) Chicken stock

1/4C (2oz or 56gm)Orange Juice

1. Lightly season the scallops with salt, pepper and sage. (Remember, most commercial pork is already brined, so if you add too much salt, salt will be all you taste.)
2. Heat a heavy bottomed fry pan on medium heat until you can feel the heat with your hand about 4” above the pan (can take a while-5 minutes or so). Add the oil and swirl it around the pan to coat the surface.
3. Sear both sides of the scallops, approximately 2 minutes on each side. Place the scallops in a sheet of foil and seal the edges. Let the meat rest while you do the next part.
4. Turn the heat up slightly until the juices in the pan start to evaporate. (This is a visual, just go with it.)  Add the sherry, chicken stock and orange juice. Stir these together with the brown stuff stuck to the pan (this is known as the fond (long o, it’s French).  Stir and cook until the volume of the liquid is reduced by 2/3.
5. Add to the pan the juices from the sealed scallops. Heat and then add the scallops. Remove the pan from the heat, cover and let rest for 1-2 minutes.
6. Serve with the sauce poured over the meat.

*You can use chicken or veal. Any light meat works so long as the cutlet(scallop) is between 1/8 – ¼ inch thick. It is best to go by weight since these meats have different measurements.

** If using veal I would recommend using Thyme instead of Sage

Makes 2 servings