4 turkey scallops, about 3 oz each
4 scallions, trimmed and finely chopped
1-2 garlic cloves, chopped
3 oz pearl mushrooms
1 tomato, seeded
Fresh basil sprigs or salad greens, to garnish
1) Preheat the oven to 375°F. Place the turkey scallops between two sheets of parchment paper and pound lightly with a meat mallet or rolling pin until about 1/4 inch thick. Take care not to tear the flesh. Keep covered and set aside.
2) Place the scallions, garlic, mushrooms, tomato, and pepper to taste in a food processor and process for 1 minute, or until finely chopped.
3) Divide the stuffing into 4 portions and use to spread to encase the stuffing and secure with either string or wooden toothpicks. Cut out four 6-inch squares of parchment paper and wrap each turkey scallop in a square of paper.
4) Place the parcels in a roasting pan and bake for 20 to 25 minutes, or until the turkey is thoroughly cooked. Remove and serve sliced with a garnish of basil sprigs or salad greens.