Need a quick dish? You’ve found it! Rosemary scallops are a tasty, economical second course, but above all, very easy and quick to prepare. In short, they are truly perfect for a family lunch when time is short but you still want to bring something appetizing to the table. Accompany them with roasted potatoes and you’ll be all set! Oh no… don’t forget a slice of cake.
Other scallop recipes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rosemary Scallops
- 1.3 lbs pork loin (sliced)
- 2 sprigs rosemary
- 7 fl oz dry white wine
- 3 tbsps butter
- flour
- broth (meat or vegetable)
- extra virgin olive oil
- salt
- black pepper
Tools
- Meat tenderizer
- Mezzaluna
- 1 Pan
- Tongs
Preparation of Rosemary Scallops
Finely chop the needles of two sprigs of rosemary. I used a mezzaluna.
Pound the slices of pork loin to thin them a bit, then season with black pepper and rosemary on both sides
Then dredge them in flour, shaking off the excess lightly.
Melt the butter with a drizzle of oil in a large pan. When they are hot, add some chopped rosemary and place the scallops in.
Sear them on both sides, turning with tongs.
Then drizzle with white wine and salt to taste.
Cook the rosemary scallops for a few minutes, turning them occasionally and adding enough hot broth to keep the cooking base creamy (about a ladleful).
Once ready, remove them from the pan and transfer to the serving plate. If the cooking base is too liquid, add a few pinches of flour to create a light cream.
Pour this cream over the rosemary scallops and serve immediately, piping hot. Enjoy! Paola
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