Turkey Scallops with Savory Fruit Compote
Wild rice is perfect with this dish. For a different change of pace, try buckwheat noodles.
  • 2 cups dried apricots, cut into 4 or 5 pieces
  • 1 cup pitted prunes, diced
  • 1/2 cup apricot nectar
  • 1/4 cup water
  • 1 bay leaf
  • One 1-inch-long strip of lemon zest
  • 1 cinnamon stick or 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 4 turkey cutlets (1 pound total)
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon frozen orange juice concentrate, thawed

1. In medium saucepan, combine apricots, prunes, apricot nectar, water, bay leaf, lemon zest, cinnamon stick and 1/8 teaspoon of pepper. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is very tender, about 10 minutes. Remove compote from heat.

2. Meanwhile, sprinkle turkey cutlets with oregano, salt and remaining 1/8 teaspoon pepper. In large nonstick skillet, heat oil over high heat. Add turkey and cook, turning once, until cooked through, 3 to 4 minutes. Transfer turkey to serving platter.

3. Remove bay leaf, lemon zest and cinnamon stick from compote and stir in lemon juice and orange juice concentrate. Serve fruit with turkey.

Nutritional Information
Per serving: 435 calories, 4.6g total fat, 0.7g saturated fat, 2.9g monounsaturated fat, 0.6g polyunsaturated fat, 8.2g dietary fiber, 32g protein, 73g carbohydrate, 70mg cholesterol, 200mg sodium.
Good source of: beta-carotene, fiber, iron, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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