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Turkey Scallops With Tomatoes, Wine And Capers Recipe - Cooking Index

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Turkey Scallops With Tomatoes, Wine And Capers

Type: Poultry, Turkey
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1/4 cup 27g / 1ozAtkins Bake Mix
1/2 teaspoon 2.5mlLemon pepper
4   Turkey cutlets - (abt 1 1/4 lbs)
2 tablespoons 30mlOlive oil
1/2 cup 118mlDry white wine
1/2 cup 118mlReduced sodium chicken broth
1/2 cup 31g / 1.1ozDiced stewed tomatoes
1 tablespoon 15mlButter
2 tablespoons 30mlNonpareil capers
2 tablespoons 30mlFresh chopped parsley

Recipe Instructions

In a shallow plate, mix bake mix and lemon pepper. Lightly coat cutlets in mixture.

Heat oil in large nonstick skillet over medium heat. Cook cutlets 3 minutes per side until light gold and just cooked through. Transfer to a plate and keep warm.

Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom of pan. Add chicken broth, tomatoes, and butter. Cook 5 minutes, stirring frequently, until mixture thickens. Stir in capers and parsley. Spoon sauce over cutlets.

This recipe yields 2 servings.

Carbohydrates: 8 grams

Net Carbs: 5.5 grams

Fiber: 2.5 grams

Protein: 76.5 grams

Fat: 23 grams

Calories: 630


"Scallops of meat, or (very thin cutlets) should never be overcooked because they are lean and will toughen."

Atkins Cookbook at


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