Louisiana Alligator Tenderloin Scallopini with Lemon-caper Sauce
Yields 4 entrée portions
8 ea. Louisiana alligator tenderloin,
¼-inch-thick slices, 2 oz. each
1 Tbsp. paprika
1 tsp. cayenne.
2 tsp. thyme, dried
1 tsp. oregano, dried
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. white pepper, ground
2 tsp. black pepper, ground
2 tsp. salt
1 cup flour
3 Tbsp. canola oil
½ cup white wine
½ cup chicken stock
2 Tbsp. lemon juice
2 Tbsp. capers, chopped
¼ lb. butter, unsalted, ½-inch cubes
2 Tbsp. parsley, chopped
Salt to taste
Pepper to taste
Combine paprika, cayenne, thyme, oregano, garlic powder, onion powder, white pepper, 2 tsp. black pepper and 2 tsp. salt. Set aside.
Place 1 piece Louisiana Alligator between 2 pieces of plastic wrap. Pound with mallet to tenderize. Repeat with remaining pieces.
Season scallopini on both sides with spice mixture. Dredge in flour and shake off excess flour.
Heat canola oil in large skillet over medium-high heat. When oil begins to shimmer, add scallopini. Cook until edges start to brown (about 3 minutes) and then flip over to cook other side for additional 2-3 minutes.
Remove scallopini from pan and reserve warm. Add white wine and chicken stock to pan and cook over medium-high heat until volume is reduced by 1/3. Add lemon juice, capers and butter, swirling pan until butter melts completely. Season to taste with salt and pepper. Return scallopini to pan and coat with sauce. Simmer for additional 8-10 minutes.
Serve scallopini with lemon caper sauce spooned over top.
© 2012 Louisiana Seafood Promotion and Marketing Board
For more recipes, visit www.LouisianaSeafood.com
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