Turkey Scallops with Peas, Green Beans, Potatoes and Herb-roasted Tomatoes

Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes


200g tomatoes, cut into 4
2 cloves of garlic, sliced
1 tbsp Balsamic vinegar
3 tbsp olive oil
Small bunch of rosemary, picked
Small bunch of sage, picked
Salt and pepper

200g new potatoes, sliced
2tbsp olive oil
4 turkey scallops, 6 to 8oz each, seasoned with salt and pepper
150g green beans, trimmed and snapped in half
150g peas, shelled (approx. 500g unshelled)


1. Preheat the oven to 180°C / 350°F.

2. In a medium sized bowl mix together the tomatoes, garlic, Balsamic vinegar, olive oil, rosemary and sage. Place on a non stick baking tray and season with salt and pepper, put in the oven for 15 to 20 minutes or until the tomatoes have reduced in size by half. Once cooked remove from the oven and leave in a warm place

3. While you are waiting for the tomatoes to cook, put the potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and keep in a warm place.

4. Heat the olive oil in a medium sized non-stick frying pan and cook the turkey scallops on both sides for 4 minutes until golden brown and the juices run clear.

5. In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans and peas for 2 minutes, drain and set aside.

6. In a large bowl mix together the tomatoes, potatoes, green beans and peas, then divide between 4 warm plates with the turkey and serve.

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