Meat Dishes · Recipe No. 61
Scotch Collops
Scotch Collops made with pork fillet, plain flour, butter and lemon zest. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Portions
Units
Method
Trim and beat out escalopes.
Hot smoke for 10 minutes, place through seasoned flour.
Shallow fry until golden, remove to hot plate.
Deglaze pan with white wine.
Add lemon zest, mace and reduce by a third.
Remove from heat and add egg yolk & cream reheat to thicken (do not boil)
Strain and serve.
Tip: tap a step to tick it off as you cook.
Shopping list for 4 portions
Meat & poultry
Fruit & veg
Dairy & eggs
Baking
Wine & drinks
Fresh herbs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “SR61”.