Yield: 6 Food Cost: 12% Establishment: Restaurant, Club Operation, Catering Operation   Meal Type: Main Course, Entrée   Preparation Method: Grill   Product Type: Turkey Broth, Turkey Breast

Turkey Scallops

2-1/4 Pounds TURKEY BREAST, skin removed, cut into thin scallops

As needed salt and freshly ground black pepper

As needed olive oil

Purchase precut turkey scallops or cut scallops from a turkey breast. Remove skin and trim away any fat. Place breast on cutting surface and carve into thin slices. Cover turkey slices with plastic wrap. With a mallet or the flat edge of a chef's knife, pound the breast to flatten. Sprinkle thoroughly with salt and pepper, brush lightly with olive oil and reserve.

Sautéed Onions in Peppercorn Sauce

3 Tablespoons + 1-1/2 Teaspoons unsalted butter, cold

2 medium red onions, diced

1 Cup white vinegar

2 Cups TURKEY STOCK

1 Tablespoon freshly cracked black peppercorns

Melt 3 tablespoons of butter in a medium skillet over low heat. Sauté onions with 1-1/2 teaspoons salt, stir and shake the pan frequently, until the onions are golden, about 15 minutes. Add the vinegar, turn the heat to high and reduce by half. Pour in the turkey stock and reduce by half again. Thinly slice the remaining 1-1/2 teaspoons cold butter. Reduce heat to low and whisk the butter into the sauce, a few slices at a time. Remove from the heat and stir in 1 tablespoon freshly cracked black peppercorns.

Finishing Turkey

Grill or broil the turkey slices on a preheated grill or broiler. Cook at a high temperature for about one minute per side.

Seared Greens

3 bunches red or green chard OR mustard greens

6 Tablespoons unsalted butter, cold

Trim and discard the stems of the greens. Wash and dry the leaves. Cut into 1-inch strips. Melt 2 tablespoons of the butter in a large skillet over medium-high heat until bubbly. Sauté 1/3 of the greens with 1/8 teaspoon salt and a pinch of pepper until the greens are limp, about 30 to 60 seconds. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining batches of greens.

Service and Plating

Divide the greens among six dinner plates. For each serving, place 6 ounces of turkey beside a portion of seared greens. Drizzle the warm peppercorn sauce over the turkey.

Recipe provided by Susan Feniger & Mary Sue Milliken of the Border Grill with Santa Monica and Las Vegas locations. The menu offerings at the Border Grill emphazise Mexican cuisine. The food cost for the Grilled Turkey Breast with Vinegar and Cracked Peppercorns is 12% at the Border Grill.

Nutrition Facts Calories 550   % Daily Value* Total Fat 22g Saturated Fat 11g Cholesterol 150mg Sodium 1080mg Potassium 1364mg Total Carbohydrate 44g Dietary Fiber 4g Sugars 5g   Protein 47g   Vitamin A 150% Vitamin C 110% Calcium 15% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4