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Turkey Scallops with Mushrooms and Herbs

Source of Recipe


Gourmet






List of Ingredients



• ¼ cup finely chopped shallot
  
• 1 clove garlic minced
  
• ½ tsp dried sage
  
• 2½ Tbsp olive oil
  
• ¼ pound fresh shiitake mushrooms, sliced (stems discarded)
  
• ¼ pound white mushrooms, sliced
  
• ¾ cup dry white wine
  
• ½ pound turkey scallops, each about 1/8-inch-thick
  
• Flour seasoned with salt and pepper, for dredging
  
• 2/3 cup chicken broth
  
• ¼ cup heavy cream
  
• 2 Tbsp minced fresh flat-leaf parsley
  






Instructions



1. 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 ¼ cup wine; simmer it until it is evaporated and transfer the mixture to a bowl.
   
   
2. Dredge scallops in seasoned flour, shaking off excess. In skillet (cleaned), heat 1½ tablespoons oil and sauté turkey about 1 to 2 minutes on each side, until golden. Transfer to a platter and keep warm.
   
   
3. Add remaining ½ 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. 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