Turkey Breasts with Scallops and Coral Sauce recipe
ingredients
2 breasts from a 5 lb/2.3 kg turkey,, skinned
10 oz/280 g scallops
2 tbsp creme fraiche or double cream (heavy cream)
tbsp chopped fresh chives
tbsp chopped., peeled and deseeded tomatoes
1 tbsp egg white
1/2pt/280 ml turkey stock
10 oz/280 g scallops
2 tbsp creme fraiche or double cream (heavy cream)
tbsp chopped fresh chives
tbsp chopped., peeled and deseeded tomatoes
1 tbsp egg white
1/2pt/280 ml turkey stock
method
1. Carefully remove the breasts from the carcase without tearing the meat (you want to use each piece of meat as a pocket to be filled). Slits and holes are no good as the stuffing will burst out when cooked.
2. From each breast remove the club-shaped fillet which you can save for another dish, such as a turkey and vegetable stir-fry.
3. At the oblique narrower edge of the breast make a deep slit, opening up the whole of the breast inside without piercing the edges.
3. Remove the coral from the scallops and set aside. Remove the small chunk of muscle from each scallop as well as any other inedible bits.
4. Chop the scallop into small cubes. Mix with half of the cream, the chives, tomatoes and lightly whisked egg white.
5. Spoon the filling into the turkey breasts, close the opening with cocktail sticks and flatten the breasts slightly.
6. In a non-stick frying pan cook the stuffed breasts for 30 minutes, turning them several times to allow each side to brown gently. You can moisten them with a little stock from time to time.
7. When done, remove the breasts and keep them warm while you finish off the sauce.
8. Add the rest of the stock to the cooking juices in the pan and gently poach the scallop corals for one minute. Remove and put them in the blender with the rest of the cream and a tablespoon of the stock.
9. Blend until smooth, sieve and set aside. Reduce the contents of the frying pan over a high heat until you have about 4 tablespoons of syrupy sauce.
10. Remove it from the heat and pour it into a small basin over a pan of hot water. Whisk in the coral puree and keep it hot without allowing it to boil.
11. Have four heated dinner plates ready. Slice the turkey breasts across into neat diagonal slices. Spoon some sauce on to each plate. Arrange a few slices of turkey breast on each plate and garnish with lightly steamed broccoli florets. A little fruit jelly can be handed separately.
2. From each breast remove the club-shaped fillet which you can save for another dish, such as a turkey and vegetable stir-fry.
3. At the oblique narrower edge of the breast make a deep slit, opening up the whole of the breast inside without piercing the edges.
3. Remove the coral from the scallops and set aside. Remove the small chunk of muscle from each scallop as well as any other inedible bits.
4. Chop the scallop into small cubes. Mix with half of the cream, the chives, tomatoes and lightly whisked egg white.
5. Spoon the filling into the turkey breasts, close the opening with cocktail sticks and flatten the breasts slightly.
6. In a non-stick frying pan cook the stuffed breasts for 30 minutes, turning them several times to allow each side to brown gently. You can moisten them with a little stock from time to time.
7. When done, remove the breasts and keep them warm while you finish off the sauce.
8. Add the rest of the stock to the cooking juices in the pan and gently poach the scallop corals for one minute. Remove and put them in the blender with the rest of the cream and a tablespoon of the stock.
9. Blend until smooth, sieve and set aside. Reduce the contents of the frying pan over a high heat until you have about 4 tablespoons of syrupy sauce.
10. Remove it from the heat and pour it into a small basin over a pan of hot water. Whisk in the coral puree and keep it hot without allowing it to boil.
11. Have four heated dinner plates ready. Slice the turkey breasts across into neat diagonal slices. Spoon some sauce on to each plate. Arrange a few slices of turkey breast on each plate and garnish with lightly steamed broccoli florets. A little fruit jelly can be handed separately.
serving amount
serves 4
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