DAVY CROCKETT'S PORK SCALLIONS WITH DIJON SAUCE ENJOY DAN:

DAVY CROCKETT’S PORK SCALLOPS WITH DIJON SAUCE by CHEF DAN:

(Macy and Fess Parker from the 1951 Cowboy Cookbook from E. Lindgrad)

Make 6 servings:

1 tablespoon vegetable oil

1 tablespoon butter

1-1/4-pounds lean pork scallops

1/2-cup dry white wine, divided

1/2-cup chicken broth

1 cup-heavy cream

1 teaspoon Dijon mustard

Salt and pepper to taste

DIRECTIONS:

1.   Divide the butter and oil into two large, heavy skillets over medium-heat.

2.   Arrange the scallops so they not overlap in the pans.

3.   If crowded they will stream rather than brown.

4.   Cook 1 minute or until browned; transfer to a plate and keep warm.

5.   Discard the fat from the skillets.

6.   Add half the wine and broth to each pan.

7.   Cook over high-heat scarping bits from the bottom.

8.   Add the rest of the wine and broth and boil until reduced

9.   Remove from heat and whisk in cream and mustard.

10.                Pour over pork scallops.

11.                Serve thinly sliced potatoes roasted in olive oil or wild rice.

ENJOY DAN:                                         SING SONGS & PLANT SEEDS!!