And Woodland Mushroom Ravioli
For the Scaloppini
1/2 cup all purpose flour
2 teaspoons WildSeason Steak Dust or WildSeason Country Mustard rub
1/2 teaspoon freshly ground black pepper
4 Wild or domestic Pork scallops, pounded to a thickness of 1/8-inch
1 1/2 tablespoons Olive oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock or water
1 garlic clove, chopped finely
1 lemon, juiced, or more to taste
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly.
Season the meat with WildSeason Steak or Country Mustrad, pepper and a little of the chopped garlic.
Dredge the pork scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat a large skillet over medium-high heat until very hot.
Add the Oil
Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the scallops until golden brown on both sides, about 1 minute per side.
Transfer to a plate and set aside.
Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, remaining chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the chopped parsley.
Plate the Scaloppini on a bed of just cooked spinach and pour reduced pan sauce over.