Looking for ideas? Then I can tell you that these scallops alla pizzaiola are truly irresistible. A tasty and nutritious main course, ready in a flash. You’ll see how a few ingredients will give a boost to the “usual slices”. Everyone will love them. Wanna bet?
Other scallop recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Scallops alla Pizzaiola
- 21 oz pork loin (sliced)
- 1 cup tomato pulp
- 1 tbsp butter
- 1 tbsp capers (salted or pickled)
- oregano
- 5.3 oz mozzarella
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- Meat tenderizer
- 1 Pan with lid
- Tongs
Preparation of Scallops alla Pizzaiola
Lightly pound the slices of meat to thin them out a bit and remove any fatty parts.
In a large pan, heat a few tablespoons of oil with the butter in pieces.
When the butter has melted, place the slices of meat in the pan and cook them for a couple of minutes on each side, turning them with tongs.
Then distribute the tomato pulp, capers, a good pinch of oregano, a generous pinch of salt, and a hefty grind of black pepper over the scallops.
Continue cooking for 7/8 minutes over medium heat and, in the meantime, cut the mozzarella into slices. I used the block mozzarella for pizza because it releases less water during cooking, but honestly, any kind will do.
Place a slice of mozzarella on each scallop, lower the heat, cover with a lid, and cook until the cheese has melted.
At this point, sprinkle them with finely chopped parsley.
Transfer the scallops alla pizzaiola to a serving dish and serve immediately, piping hot. Enjoy! Paola
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