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|Subject: SCALLOPS @ ITALIAN SAUSAGE Mon Jun 07, 2010 6:40 pm|| |
SCALLOPS @ ITALIAN SAUSAGE1 tbsp olive oil
6 canned anchovy fillets, drained
1 tbsp capers, drained
1 tbsp chopped fresh rosemary leaves
Grated rind and juice of 1 orange
2 ¾ oz/75 g Italian sausage, diced
3 tomatoes, peeled and chopped
4 turkeys or veal scallops, about 4 ½ oz/125g each
Salt and pepper
Heat the oil in a large skillet. Add the anchovies, capers, rosemary, orange rind and juice, Italian sausage, and tomatoes and cook for 5-6 minutes, stirring occasionally.
Meanwhile, place the turkey scallops between sheets of waxed paper. Pound the meat with a meat mallet or the end of a rolling pin to flatten it.
Add the meat to the mixture in the skillet. Season to taste with salt and pepper, then cover and cook for 3-5 minutes on each side, slightly longer if the meat is thicker.
Transfer to serving plates and serve immediately.