PORK SCALLOPS WITH PROSCIUTTO AND LEMON - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Lake Crystal Salt
1 pork fillet, approx 500g in weight
1 lemon
70g butter
1 tablespoon chopped parsley
Flour for coating
40g prosciutto or pancetta
Black pepper

METHOD

• Cut the meat into even slices approx. 1cm thick.
• Place the slices between 2 sheets of cling film and beat out lightly until thin.
• Cut the slices in half if they are too large.
• Season with Lake Crystal salt and pepper.
• Flour lightly, shaking off excess.
• Melt half the butter in a pan and cook the scallops for 2-3 minutes on each side, or until cooked through.
• Arrange the scallops, overlapping on a heated serving dish and keep warm.
• Cut the prosciutto or pancetta into strips.
• Melt the remaining butter in the pan.
• Add the strips and cook until brown.
• Add 3-4 tablespoons lemon juice and the parsley.
• Heat through.
• Pour over the scallops and serve immediately.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.