Instructions: Place meat between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound to a thickness of 1/8-inch.

Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.

In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter, and keep warm.

Add marsala to pan along with orange juice for pork or lemon juice for chicken, turkey, or veal. Cook over high heat, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more.

Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.

This recipe yields 4 servings.

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