Turkey bags with tomatoes, scallop and mozzarella

Category: Meat dishes
Turkey pouches with tomatoes, scallop and mozzarella

Ingredients

Turkey medallions 5 pieces
Scallop by the number of medallions
Mozzarella 70-100 g
Cherry tomatoes by the number of medallions
1 kiwi sauce and favorite spices taste
Salt pepper taste
Garlic 1-2 cloves
Vegetable oil for mold lubrication

Cooking method

  • Turkey pouches with tomatoes, scallop and mozzarellaBeat the turkey medallions and sprinkle with your favorite spices (I made a sauce from one kiwi and marinated the meat in it)
  • Turkey pouches with tomatoes, scallop and mozzarellaMolds (I have disposable) grease with olive oil. Lay out the beaten pieces of meat, forming a "glass". Season with salt and pepper. If the cherry is small, then put a tomato in each mold, if large, then cut it in half. Top with chopped garlic and a piece of mozzarella on top
  • Turkey pouches with tomatoes, scallop and mozzarellaWrap the hanging ends of the meat over the cheese and put another piece of mozzarella on top (this is for the option without a scallop). Do not wrap the ends of the meat for scallop dishes
  • Turkey pouches with tomatoes, scallop and mozzarellaBake in an oven preheated to 180 degrees for 20 minutes. Then open the oven and put one scallop in the unclosed "cups" and cover them with mozzarella
  • Turkey pouches with tomatoes, scallop and mozzarellaBake for another 10-15 minutes (if the scallop was frozen)
  • Serve hot.
  • Bon Appetit!
  • Turkey pouches with tomatoes, scallop and mozzarella

The dish is designed for

2-3 servings

Time for preparing:

About 1.5 hours

Cooking program:

Oven

Note

I prepared this dish with and without a scallop, as my husband asked me to do so. Said he was not sure about the flavor combination of scallop and turkey. In the process of tasting, I came to the conclusion that with a scallop it is much tastier and juicier

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