Turkey and Scallop Topping Recipe

1/2 c of flour
1/8 tsp of pepper
1/2 tsp of salt
1 c of canned tomatoes; crushed & drained
1 tsp of oregano; dried
1/2 c of broth (chicken)
2 Tbsps of canola oil
1 clove garlic; chopped
3 green onions; chopped
3/4 lb of turkey breast fillet slices
1 pack of egg noodles
1 Tbsp of Extra Virgin olive oil
A sprig of parsley (optional)
2 drops of lemon juice (optional)

Cook the egg noodles according to package instructions. Drain well and transfer to a large mixing bowl. Pour olive oil over the noodles and sprinkle with chopped parsley. Toss well to coat noodles evenly. Set it aside.

Layer the slices of turkey in a large ziplock bag. Pound it gently using a mallet ’til flattened evenly to about 1/8 inch. Set it aside.

Meanwhile, blend flour, pepper and salt in a medium bowl. Toss the scallops into the flour mixture and coat evenly. Place a large nonstick skillet with 1/3 of the canola oil over medium heat.

When oil is hot, fry the scallops ’til evenly browned. Remove from the heat. Set it aside on a platter with paper towel to drain excess fat. May need to add oil and fry in batches. Cover the scallops to keep it warm.

When all the scallops are fried, toss the garlic together with scallions into the skillet.

Then, saute turkey ’til light brown and tender. Pour in the broth. Stir well while loosening the fried flour bits at the base of the skillet.

Toss in tomatoes and oregano. Reduce the heat. Let it simmer covered for approximately two minutes, while stirring occasionally. Remove from heat.

Top the noodles with scallops and pour the sauce over it. Garnish with a sprig of parsley. May also sprinkle with two drops of lemon juice to add zest (optional). May also be served with toast.

>> Turkey and Scallop Topping Recipe