|Turkey breast/Scallops / cudets 500 g||1 Pound|
|Olive oil||15 Milliliter, divided|
|Worcestershire sauce/15 milliliter||1 Tablespoon|
|Dijon mustard/15 milliliter||1 Tablespoon|
|Lemon juice/15 milliliter||1 Tablespoon|
|Chopped rosemary/0.5 tsp/2 mol dried 15 mol||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Granulated sugar||1 Teaspoon|
|Chopped cilantro/50 milliliter parsley||1⁄4 Cup (4 tbs)|
Pat turkey dry.
Pound until 1/4 inch/5 mm to 1/2 inch/1 cm thick.
In small bowl, combine 1 tsp/5 mL olive oil, Worcestershire, mustard, lemon juice, rosemary, garlic, sugar and pepper.
Rub into turkey pieces.
Marinate for up to 30 minutes in refrigerator.
Heat remaining 2 tsp/10 mL oil in large non-stick skillet.
Cook turkey for a few minutes per side, or just until cooked through.
Very thin scallops will take 2 to 3 minutes per side; 1/2 inch/1 cm cutlets will take 4 to 5 minutes per side.
Sprinkle with cilantro before serving.