This really seems kinda fancy but when you make it you will see just how easy it is!
Start by getting your yams going. ( click here ) to see an earlier post on how to make roasted yams.
And prepare your asparagus for roasting too. Wash and break off woody bottoms, place in a shallow roasting dish in one layer. Drizzle with olive oil, a splash of balsamic vinegar and some salt and pepper, toss till they are well coated. Put them in the oven when the yams are about half way done.
Then to the main event, the turkey scallops. You will need:
- thinly sliced raw turkey breast or ” scallops”
- olive oil
Heat olive oil in a skillet then add the turkey scallops cook about 4 minutes on both sides, till no longer pink and remove from the pan.
Then in the same pan add:
- 2 cloves fresh garlic minced
- 1 tbsp dijon mustard
- 1 tsp dried tarragon
- 1/2 cup of sour cream
- juice of half a lemon
- salt & pepper
Put the garlic in first and let it cook a minute or two, careful not to burn it. Then add the rest of the ingredients and keep stirring till well mixed. Let it cook for a minute or two till it starts to bubble then add turkey scallops back in and cook till it is all well heated.
Serve with the asparagus and yams!