Citrus sauce brightens up pan-fried turkey scallops

Published 9:00 pm Tuesday, August 31, 2004

In this pleasingly quick-to-make recipe, tangy orange and lemon, with honey and shallots, create a flavorsome, low-calorie sauce to complement the mild flavor of turkey.

It’s a fine choice for a late-summer dinner – it will satisfy but not overwhelm the palate with its lighthearted savor.

The recipe is from Reader’s Digest “Low-Calorie Cookbook” ($24.95), among some 100 others for dishes ranging from breakfast through dinners to desserts.

Pan-fried turkey scallops with citrus-honey sauce

4small skinless turkey breast steaks, about 4 ounces each

2tablespoons butter

4large shallots, thinly sliced

1garlic clove, crushed

14ounces thin green beans, trimmed

2tablespoons honey

Fresh-grated zest and juice of 1 orange

Fresh-grated zest and juice of 1 lemon

Salt and fresh-ground black pepper

Put the turkey steaks between sheets of plastic and pound them to flatten to about 1/4 inch thick; set aside.

Melt the butter in a large skillet over medium heat. Add the shallots and garlic, and saute until soft, but not brown, 2 to 3 minutes. Using a draining spoon, remove the shallots and garlic; set aside.

Put the turkey scallops in the pan, in one layer, and fry them 2 to 3 minutes on each side.

Meanwhile, bring a large saucepan of salted water to a boil. Add the green beans and boil until crisp-tender, 3 to 4 minutes. Drain and rinse briefly in cold water to stop the cooking; set aside and keep warm.

Mix the honey with the orange and lemon zests and juices. Remove the turkey scallops from the skillet; keep hot. Pour the honey mixture into the skillet, return the shallots, garlic and salt and pepper to taste. Bring to a boil and boil about 2 minutes, stirring constantly.

Arrange a mound of beans on each of four plates. Place a turkey scallop on top of each mound. Spoon the sliced shallots and pan juices over.

Makes four servings. Per serving: 245 cal., 27 g pro., 9 g fat (5 g saturated), 14 g carbo., 3.8 g fiber.