Pan Seared Scallops with XO Sauce Delishar Singapore Cooking

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Melt 2 tablespoons butter in a large, heavy-bottomed pan. Sprinkle in 3 tablespoons flour, stirring constantly. Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder. Simmer, bubbling slightly, for 10 minutes, until thickened.

Quick Turkey Scallopini Recipe Taste of Home

Make a layer of half the cooked noodles in the bottom of a deep 2 1/2-quart baking dish. Add the stuffing and turkey. Sauté the mushrooms and onion in butter and add to the dish with the parsley.

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4 ounces turkey breast, cut into bite-sized pieces. Garlic salt. Flour, for dredging. 1-ounce chopped onion. 1 1/2 ounces mushrooms. 1 clove garlic, minced. 3 ounces turkey or chicken broth.

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Instructions. In a pie plate or large plate, stir flour with salt. Lightly coat each piece of scallopini. Shake off excess. Heat oil in a large, non-stick frying pan set over medium heat. Add.

Pan Seared Scallops with XO Sauce Delishar Singapore Cooking

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each.

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Whisk eggs with milk and season lightly. Season breadcrumbs lightly and mix in thyme in a third flat bowl. Preheat a large sauté pan over medium-high heat and melt 1 tbsp butter and 1 tbsp oil. Dip first turkey escallope in flour, coating both sides. Shake off excess flour, then dip into egg mixture, coating well.

Turkey Scallopini Recipe Taste of Home

Step 2. Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown.

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Instructions. Microwave peas and corn until done - about 3-5 minutes each. Combine turkey, stuffing, veggies, sour cream and cream of mushroom soup in a large saucepan over medium heat until heated through, about 5-10 minutes.

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Set a large skillet over medium-high heat, and add half of the butter. Dredge the turkey cutlets in the flour mixture, then dip in the egg mixture, and finally coat each cutlet with the panko crumbs mixture. Fry the Cutlets. Cook the cutlets in the hot butter, two at a time, for 4 to 5 minutes per side.

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Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in sour cream and mustard; heat through. Pour over turkey.

Turkey Scallopini Recipe Taste of Home

Bring to a boil and cook 1-2 minutes. Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened then add the artichoke hearts. Place the turkey cutlets in the pan just to heat. Add more salt and black pepper if desired.

Turkey Scallopini r/RecipeInspiration

Place a large frying pan over a medium-high heat. Once the pan is hot, add a little oil to cover the bottom of the pan and place 2 of the escalopes in the pan, colouring on each side for 2 minutes. Once golden brown, remove from the pan and transfer to an oven tray. rapeseed oil.

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1 1/16 oz of breadcrumbs. 1. Prepare 3 separate bowls; seasoned flour, egg wash and breadcrumbs. 2. Dip the turkey in flour, dusting off any excess, then into the egg and finally breadcrumbs. 3. Shallow fry in a hot pan for a few minutes on each side until golden brown.

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Brown the scallops three or four at a time to avoid crowding, turning each when brown. Step 5. Return all the scallops to the pan and cook for 5 minutes. Remove, set aside, and cover to keep warm.

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Heat the oil and butter in a large skillet, preferably nonstick. Meanwhile, season the turkey scallopini with the salt and pepper. When the butter/oil mixture is hot, add the scallopini and sauté over medium-high heat for about 1½ minutes on each side. Remove the sturkey scallopini from the pan, arrange on a serving platter, and set aside in.

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Jacques Pépin shows you how to make a quick, easy—and budget-friendly—turkey scallopini with scallions from his latest cookbook.