Turkey scallops with capers

Turkey scallops with capers

Turkey scallops with capers

serves 2

  • 4 thin turkey breast scallops ( about 3  ounces each )
  • 1 large unwaxed lemon
  • ½teaspoon chopped fresh sage
  • 4-5 tablespoons extra Virgin olive oil
  • ½ cup fine dry bread crumbs
  • 1 tablespoon capers, rinsed and drained
  • salt and ground black pepper sage leaves and lemon wedges, to garnish

Turkey scallops with capers

Method:
1. place the turkey scallops between two sheets of waxed paper or plastic wrap and pound with the flat side of a meat pounder or roll with a rolling pin to flatten to about a ¼ inch thickness.
2. with a vegetable peeler, remove four pieces of lemon zest. cut them into thin julienne strips, cover with plastic wrap and set aside. Grate the remainder of the lemon zest and squeeze the lemon. put the grated zest in a large shallow dish and add the sage, salt, and pepper stir in 1 tablespoon of the lemon juice, reserving the rest, and about 1 tables spoon of the olive oil, then add the turkey
, turn to coat and set aside.
3.place the bread crumbs in another shallow dish and dip the scallops in the crumbs, coating both sides. in a heavy frying pan, heat 2 tablespoons of the olive oil over high heat, add the scallops and cook for 2-3 minutes, turning once, until golden transfer to two warmed plates and keep warm.
4. wipe the pan, add the remaining oil, the lemon zest julienne and the capers, stirring. and heat through. spoon a little sauce over the turkey and garnish with sage leaves and lemon.

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