1 tbsp olive oil

6 canned anchovy fillets, drained

1 tbsp capers, drained

1 tbsp chopped fresh rosemary leaves

Grated rind and juice of 1 orange

2 ¾ oz/75 g Italian sausage, diced

3 tomatoes, peeled and chopped

4 turkeys or veal scallops, about 4 ½ oz/125g each

Salt and pepper

Heat the oil in a large skillet.  Add the anchovies, capers, rosemary, orange rind and juice, Italian sausage, and tomatoes and cook for 5-6 minutes, stirring occasionally. 

Meanwhile, place the turkey scallops between sheets of waxed paper.  Pound the meat with a meat mallet or the end of a rolling pin to flatten it.

Add the meat to the mixture in the skillet.  Season to taste with salt and pepper, then cover and cook for 3-5 minutes on each side, slightly longer if the meat is thicker. 

Transfer to serving plates and serve immediately.