Pork Scallops With Dijon Sauce

• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 1/4 lb. lean pork scallops
• 1/4 c. dry white wine
• 1/2 c. chicken broth
• 1 c. heavy cream
• 1 tsp. Dijon mustard
• salt and freshly ground pepper to taste

1. Heat half the butter and half the oil in each of 2 large, heavy skillets over medium-high heat.
2. Add just enough scallops to each hot skillet so they do not overlap.
3. (If skillet is crowded, pork will steam rather than brown.) Cook about 1 minute on each side or until browned.
4. Transfer the cooked scallops on a platter and cover tightly to keep warm while you cook remaining scallops. Discard fat in skillets.
5. Add half the wine and half the broth to each skillet; cook over high heat 1 minute, scraping up bits from bottom.
6. Consolidate wine/broth mixture in one skillet.
7. Boil, uncovered, until reduced to 1/3 cup.
8. Add cream and boil, uncovered, until sauce is reduced to about 3/4 cup or until it lightly coats back of spoon.
9. Turn off heat; whisk in mustard. Add to sauce any juices that have collected from the pork.
10. Pour sauce over pork or serve separately.

butter, vegetable oil, lean pork scallops, white wine, chicken broth, heavy cream, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345483 (may not work)