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Turkey Scallops with Mushrooms
and Herbs



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Moragues, Joaquin
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Turkey Scallops with Mushrooms
and Herbs

Gourmet Archives

1/4 cup finely chopped shallot
1 garlic clove, minced
1/2 teaspoon dried sage
2 1/2 tablespoons olive oil
1/4 pound fresh shiitake mushrooms,
sliced (stems discarded)
1/4 pound white mushrooms, sliced
3/4 cup dry white wine
1/2 pound turkey scallops  [or substitute
chicken scallops] (each about 1/8 inch thick)
Flour seasoned with salt and
pepper for dredging
2/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons minced fresh
flat-leafed parsley

In heavy skillet cook shallot, garlic and sage in 1 tablespoon oil over moderately low heat, stirring, until shallot is softened. Add mushrooms
and salt and pepper to taste and cook the mixture over moderate heat,
stirring, until mushrooms are tender and all the liquid they give off is evaporated.
Add 1/4 cup wine, simmer it until it is evaporated and transfer the
mixture to a bowl.
Dredge scallops in seasoned flour, shaking off excess. In skillet, cleaned,
heat 1 1/2 tablespoons oil and sauté turkey about 1 to 2 minutes on each
side, until golden. Transfer to a platter and keep warm. Add remaining
1/2 cup wine to skillet and deglaze over moderately high heat, stirring and scraping up brown bits, until wine is reduced to a glaze. Add broth, boil
until reduced by half, and stir in the cream, mushroom mixture, and salt
and pepper to taste. Simmer until thickened slightly, stir in parsley, and
pour sauce over scallops. Serves 2.

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