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Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the turkey scallops until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside, lightly covered. Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, garlic, lemon juice and capers and cook until the sauce has reduced slightly, 3 to 4 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter, and the chopped parsley. When the butter has melted, return the turkey scallops to the pan briefly to warm through. Serve the turkey scallops with the sauce spooned over top.