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Rosemary turkey scallops with pine nuts, date butter and grape chutney https://www.metro.ca/userfiles/image/recipes/escalopes-dindon-romarin-pignons-dattes-chutney-raisins-4894.jpg PT45M PT40M PT1H25M
Date butterSoak 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.ScallopsPlace 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 chutneyTo 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 scallopHeat 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.
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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 egg 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
Rosemary turkey scallops with pine nuts, date butter and grape chutney

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

Rate this recipe
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4
servings
0:45
Preparation
0:40
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 3/4 lb
    (800 g)
    boneless turkey breasts, each cut into 4 to 6 medallions
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    DELI SLICED, 2.42/100 g



  • sufficient quantity, all-purpose flour for breading

  • Salt and pepper to taste
  • 3
    egg
  • 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
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    UNICO VEGETABLE OIL

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    $4.77 ea.

    3 l SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    pitted dates
  • 2 Tbsp.
    (30 mL)
    unsalted butter, softened
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    SELECTION BUTTER

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    $2.99 ea.

    454 g SALTED OR UNSALTED



  • To taste Salt and pepper
  • 4 cups
    (1 L)
    seedless blue grapes
  • 3 Tbsp.
    (45 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    water
  • 2 Tbsp.
    (30 mL)
    fresh lemon juice
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    8 x 200 ml, SELECTED VARIETIES


Imprimer ma sélection

Preparation

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.

Scallops

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

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