Cheese Scallops are delicious! Indeed, when cooked this way, the scallops remain tender and melt in your mouth like butter, pampering the palate with its delicate and enveloping flavor.
These thin slices of turkey meat, lightly floured and browned in butter, with an addition of milk and grated parmesan, have always been a hit at my table.
Creamy and tasty, they’re practically impossible to resist.
With simple and tasty ingredients, it will be really great for the whole family, both for adults and even for the little ones.
And I must admit that I was happy to please my family: the scallops are very quick to prepare and accompanied by a nice plate of vegetables and some slices of bread, they allow you to prepare dinner without too much effort!
I used turkey meat, but chicken breast slices, or veal or beef slices, are also fine. In short, use what you like best. But make sure, they must be very tender.
Very easy and quick to make, anyone can prepare them: even those who have never set foot in the kitchen, and they are always delicious.
If you want to make the dish lighter, you can use semi-skimmed milk, and as flour instead of 00, you can use oat flour. Finally, instead of butter, use EVO oil. It will turn out to be a dish to lick your fingers without guilt.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 550.90 (Kcal)
- Carbohydrates 13.17 (g) of which sugars 3.88 (g)
- Proteins 42.57 (g)
- Fat 36.22 (g) of which saturated 14.76 (g)of which unsaturated 12.20 (g)
- Fibers 0.51 (g)
- Sodium 195.20 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cheese Scallops
- 1.3 lbs turkey breast (or chicken or veal)
- 2.8 tbsp butter (or EVO oil)
- 1.3 cups milk (or semi-skimmed milk)
- 0.7 cup parmesan
- 0.4 cup all-purpose flour (or oat flour)
- to taste extra virgin olive oil
- leaves sage
- pepper
Tools
- Pan
- Lid
- Meat Tenderizer
Steps for Cheese Scallops
Thin out the turkey breast slices with the meat tenderizer if there are very thick parts, as the ideal thickness would be about an inch.
Pass the turkey slices in flour, covering all sides well, then shake off the excess.
In a large, preferably non-stick pan, melt the butter with extra virgin olive oil.
When the butter begins to foam, add the turkey slices and brown them well on one side. Add some sage leaves, turn the slices, salt and pepper, and brown them well on the other side.
When the scallops are well browned on both sides, pour in the milk, stir gently, cover, and cook over medium-low heat for about 5 minutes or until the milk has thickened into a nice dense cream.
After the necessary time, turn the scallops and finish cooking.
Sprinkle with grated parmesan.
Serve hot.
Enjoy your meal.
Tips
It is important to pay attention to the thickness of the meat to have a really perfect result and even cooking.
Store the scallops in the refrigerator for a maximum of one day.
Freezing is not recommended.
If the sauce does not thicken, add a little sifted flour and stir with a wooden spoon!
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