Turkey Scallops Saute

Thin scallops of turkey, sauteed and served with a creamy sauce flavored with apples.

Ingredients:

• 2 lbs raw turkey breast scallop filet (1/8 inch slices)
• 1 tsp kosher salt
• 1 tsp coarse ground pepper
• 4 Tbsp olive oil
• 2 shallot, chopped fine
• 1/8 cup of apple brandy
• 1/2 cup canned turkey broth
• 3 Tbsp sweet butter
• 1 1/2 cups diced Macintosh apple
• 1 cup heavy cream
• 1 Tbsp chopped flat leaf parsely

Directions:

Season both sides of turkey scallops with salt and pepper. Heat heavy 12-14" skillet on medium high. Once hot, add 2 tbsp olive oil and half the turkey scallops. Let turkey sear without touching for 3 minutes until lightly browned. Flip over and sear other side 2 minutes. Remove turkey from pan and reserve on plate. Add 2 more tbsp oil and repeat for remaining turkey. After cooking turkey, add remaining olive oil and shallots to the skillet. Cook until transparent and lightly browned. Add apple brandy, cook for a minute to burn off the alcohol then add the broth. Reduce the liquid by half. Add the butter and apples. Reduce heat to medium and cook 2-3 minutes stirring occasionally. Add heavy cream and cook for another 3-4 minutes until the sauce thickens. Lower to simmer, add turkey, let simmer for 2 minutes, flip, cover and simmer three more minutes. Remove turkey scallops to dish and spoon sauce and apples over turkey. Garnish with chopped parsely.

Number of Servings: 6

Notes from the Cook: This recipe works well with veal, chicken and even filet mignon.