Scallops of Turkey Breast

Preparation

1. 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.