Instructions: Cut pork tenderloin into 8 thin slices. Gently pound to 1/4-inch thick medallions. Mix flour with 1/4 teaspoon each salt and pepper and coat medallions with mixture. In a skillet, saute medallions in 3 tablespoons of the butter until folded brown on both sides. Remove from skillet and keep warm in a 200 degree oven.

Add remaining butter to skillet and saute onion, scallops, and mushrooms for 3 to 4 minutes. Add Chablis and 1/4 cup of the heavy cream and simmer until sauce is thickened. Taste and add salt and pepper as needed.

Whip remaining cream until stiff and fold into Hollandaise sauce.

To serve, place pork medallions on 4 ovenproof plates, cover with scallops sauce, and top with Hollandaise mixture. Quickly put under broiler to brown sauce lightly. Serve at once.

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