Spicy Scallops (Scaloppine Speziate)
Instructions
Peel the onions, rinse under running water and dry them with a paper towel.
Soon after, on a cutting board, cut into thin slices thin and pour into a large frying pan, preferably non-stick, in which you did melt and heat previously, the butter and the olive oil.
Let it Brown the onion and add after all the other spices.
Almost simultaneously, on a flat serving dish sprinkled with flour, flour the meat slices on both sides and emerge them into the pan with the rest of the flavors.
Brown and season the slices pinwheels from time to time, using two forks and when they will be browned, drizzle with the juice of oranges, previously filtered and let stand for a few minutes.
When cooked, remove from heat and place them in a serving dish with the sauce obtained cospargendole from cooking and season them with a little salt.
Serve hot immediately.
Tip: before feeding the meat slices and serve at the table, I suggest you filter the cooking sauce with a pass to prevent the spices into the pot or end up unwittingly chewed.
