Scallops of Turkey Breast
- One 4-pound turkey breast
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 2 tablespoons minced shallots or scallions
- ¼ cup dry white wine
- ½ cup skim milk
- 1⁄3 cup chicken stock (optional)
- ¼ cup sesame seeds, toasted
Instructions:
Slice the turkey breast into 8 scallops. Pat the scallops dry and dust with the flour well seasoned with the salt and pepper.
- Place between pieces of wax paper and pound each scallop two or three times.
- Heat the butter and oil to sizzling in a large skillet. Brown the scallops three or four at a time to avoid crowding, turning each when brown.
- Return all the scallops to the pan and cook for 5 minutes. Remove, set aside, and cover to keep warm.
- In the same pan, cook the shallots until brown, add the wine, and cook down quickly, scraping up the braised bits.
- Add the milk and cook the mixture down to a syrupy thickness, creating a sauce.
- Reduce the heat and return the scallops to the pan with the sauce. (If the sauce is too thick, thin with the chicken stock, adding a little at a time to obtain the desired consistency.)
- Sprinkle the turkey with the toasted sesame seeds and serve.