Turkey Scallops

Submitted by Ethel Hutcheson

Thirty years ago my cousin in London was able to buy thin slices of turkey which she cooked for her children like you would cook veal. It was inexpensive, delicious and easy to cook. Whole Foods is now selling them!

Serves 4


Four turkey scallops

Two tablspoons clarified butter (ghee), olive oil or butter.

Side note: Clarified butter or ghee is easy to make.  Just heat the butter on medium for about 20 minutes, until it separates. Don’t let it brown, but it will cook slowly like popping popcorn! The solids will stay in the bottom of the pan. Strain out the solids and use the clear butter liquid to cook with. The solids are the part that will clog your arteries, but the clear liquid remaining still imparts a delicious buttery flavor. The best news is, there is no need to refrigerate ghee!

Juice of 1 lemon

Put the clarified butter in the skillet. Cooked the scallops on both side on medium high heat until cooked through. Remove from the skillet and turn the skillet on low. Add the juice of one lemon. Stir with the remaining butter. Return the turkey scallops to the skillet and swirl them around in the lemon butter.

Serve with either a baked new or sweet potato and sugar snap peas. This is a colorful, nutritious and delicious dinner that takes no time at all and kids love it!

You can take four red new potatoes or 4 small sweet potatoes baked in the oven until tender. This takes about 30 minutes in a 450 degree oven, depending on the size of the potatoes.

Serve with two cups of sugar snap peas lightly steamed. They should still be crunchy.

Note: this same dish can be made with tilapia or flounder  filets to get your Omegas in for the day. Just make sure the fish is wild, not farm raised.

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