Mock veal piccata
3/4 lb. turkey breast scallops
1. Heat oil in skillet. Season flour with salt and pepper, and dredge turkey scallops in it. Brown quickly in oil, about 1-2 minutes a side. Sprinkle with lemon juice, keep warm.
2. Deglaze skillet with wine, reduce by half, add chicken stock, reduce again by half, add cream, reduce slightly.
3. Serve scallops with sauce over them.
Notes: This is very fast to make, and absolutely delicious. Maybe the only downside is that your have to be present at the range for most of its preparation, and it should be served quickly once it is finished, so you really can't have some other dish that requires a lot of last minute attention in the same meal.
The classic dish is made with veal, of course, but you know, I actually prefer turkey. Turkey breast scallops aren't cheap, for turkey that is, but they're probably cheaper than veal.
Once I forgot to buy lemons, and substituted wine vinegar for lemon juice. That also tasted great!