Scallops of Turkey Breast nice for thanksgiving occasion. luxury elegant recipe.

SERVES 8. Serving size: 1 scallop.

Ingredients:

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

Method:

1. Slice the turkey breast into 8 scallops.

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

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

4. 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.

5. Return all the scallops to the pan and cook for 5 minutes. Remove, set aside, and cover to keep warm.

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

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

8. 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.)

9. Sprinkle the turkey with the toasted sesame seeds and serve.