Rosemary turkey scallops with pine nuts, date butter and grape chutney

Rosemary turkey scallops with pine nuts, date butter and grape chutney
  • 4 servings
  • 0:45 Preparation
  • 0:40 Cooking
  • 1:25 Total Time


Add all
  • 1 3/4 lb
    (800 g)

    boneless turkey breasts, each cut into 4 to 6 medallions

  • sufficient quantity, all-purpose flour for breading

  • Salt and pepper to taste

  • 3


  • 1/4 cup
    (60 mL)

    fine, plain breadcrumbs

  • 2 Tbsp.
    (30 mL)

    finely chopped fresh rosemary

  • 2 oz
    (60 g)

    pine nuts, lightly toasted and reduced to powder in a food processor

  • sufficient quantity, vegetable oil for cooking

  • date butter

  • 1/2 cup
    (125 mL)

    pitted dates

  • 2 Tbsp.
    (30 mL)

    unsalted butter, softened

  • To taste Salt and pepper

  • chutney

  • 4 cups
    (1 L)

    seedless blue grapes

  • 3 Tbsp.
    (45 mL)


  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    fresh lemon juice


Date butter

Soak the dates in warm water for about 30 minutes to soften them nicely.

Mix the dates with the butter in a food processor and process until mixture is homogenous. Add salt and pepper.

On plastic wrap, place the date butter and roll into the shape of a sausage. Refrigerate and allow to get firm before using.


Place each turkey medallion between two sheets of plastic wrap and with a pastry roller pound the meat to make scallops 2 in. (5 cm) thick. Set aside in a plastic wrap.

Pour the flour in a plate and season. Beat the eggs in a bowl. Put the breadcrumbs mixed with the rosemary and powdered pine nuts in another plate. Coat the scallops with flour, then with egg and finally the breadcrumb mix.

Repeat the egg and breadcrumb coating a second time to get a thick and crusty coating.

Grape chutney

To taste, peel the blue grapes or not.

Put all the chutney ingredients into a small casserole ; bring to a boil. Reduce the heat to medium and cook for 25 to 35 minutes or until the chutney has thickened. Remove from the heat and allow to cool completely ; keep at room temperature to serve.

Cooking the scallop

Heat the oil to about 350°F (180°C) in a frying pan.

Cook the crumbed scallops for about 4 minutes per side. Remove from the heat and use paper towels to absorb the excess fat on the scallops.

Serve two scallops on a serving of chutney ; top each scallop with a 1/4 in (1 cm) thick round of date butter.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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