Sautéed Pork Scallops with Scallions and Capers

This is the last recipe that I worked on for this book. I had left Venice after completing the rest of the manuscript to recuperate for a few winter weeks under the tender sun of Longboat Key, Florida, on the Gulf of Mexico. As I was browsing through the meat counter of the local Publix market I saw pork loin that had been sliced almost as thin as scaloppine. My father used to cut it that way and cook the slices quickly in a pan in which he softened some cut-up young spring onions with a fe