- 4 to 6 approximately 4-ounce [113-g] each male turkey scallopines
- 1 tablespoon [15 mL] extra-virgin olive oil
- Salt and black pepper, to taste
- Oil, for the rack [optional]
Pesto Tomato Fruits Salsa
- 1/4 cup [60 mL] mango dices
- 1/4 cup [60 mL] pear dices
- 1/4 cup [60 mL] raspberries
- 1/4 cup [60 mL] extra-virgin olive oil
- 1/4 cup [60 mL] dried-tomato pesto
- 1/4 cup [60 mL] peeled seeded tomato dices
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- Preheat barbecue to medium intensity; oil barbecue rack if desired.
- Into a bowl, mix together all salsa ingredients until well blended; set aside
- Salt, pepper and brush turkey scallopineds of extra-virgin olive oil.
- Grill turkey scallopines onto hot barbecue rack for approximately 5 minutes on each side, until a meat thermometer inserted in the middle of the scallopines indicates 170°F [77°C].
- Serve turkey scallopines onto individual plates, garnished with reserved pesto tomato fruits salsa.
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