Scallops of Turkey Breast

1. 1

   Slice the turkey breast into 8 scallops.

2. 2

   Pat the scallops dry and dust with the flour well seasoned with the salt and pepper.

3. 3

   Place between pieces of wax paper and pound each scallop two or three times.

4. 4

   Heat the butter and oil to sizzling in a large skillet.

5. 5

   Brown the scallops three or four at a time to avoid crowding, turning each when brown.

6. 6

   Return all the scallops to the pan and cook for 5 minutes.

7. 7

   Remove, set aside, and cover to keep warm.

8. 8

   In the same pan, cook the shallots until brown, add the wine, and cook down quickly, scraping up the braised bits.

9. 9

   Add the milk and cook the mixture down to a syrupy thickness, creating a sauce.

10. 10

    Reduce the heat and return the scallops to the pan with the sauce.

11. 11

    (If the sauce is too thick, thin with the chicken stock, adding a little at a time to obtain the desired consistency.)

12. 12

    Sprinkle the turkey with the toasted sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.