Ingredients

serves 8. serving size: 1 scallop.

　　One 4-pound turkey breast

　　1/4 cup all-purpose flour

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　1 tablespoon butter

　　2 tablespoons vegetable oil

　　2 tablespoons minced shallots or scallions

　　1/4 cup dry white wine

　　1/2 cup skim milk

　　1/3 cup chicken stock (optional)

　　1/4 cup sesame seeds, toasted

　　

Step 1

Slice the turkey breast into 8 scallops.

　　

Step 2

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

　　

Step 3

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

　　

Step 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.

　　

Step 5

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

　　

Step 6

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

　　

Step 7

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

　　

Step 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.)

　　

Step 9

Sprinkle the turkey with the toasted sesame seeds and serve.

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