Turkey breast with apple and sage

1. Wash the apples. Scoop out with the core and slice. Sprinkle with lemon juice to avoid darkening. Set aside. Wash an orange. Grate the zest and peel. Segment with the blade of a knife. Set aside. Squeeze the second orange.

2. Heat 1 tablespoon of olive oil in a nonstick pan and fry the ham slices until golden and crispy. Drain on paper towels. Wipe the pan and heat the remaining olive oil. Place the turkey breasts in the hot pan and cook for 3 minutes on each side. Salt and pepper.

3. Remove the meat from the pan and deglaze with balsamic vinegar. Bring to a boil, scraping the bottom with a wooden spatula to loosen the juices. Pour the orange juice, salt and pepper. Add the zest and orange segments. Keep on low heat, covered.

4. Wash, dry and thin out the parsley and sage. Place the meat on a work surface. Garnish with a slice of crispy ham, an apple slice and a few parsley leaves, then fold the scallops in half enclosing the filling. Place the remaining sage leaves and parsley on top. Place wooden toothpicks to keep them close. Put the turkey breasts back in the pan and continue cooking for 5 minutes, covered.

Photo credit: Sucré Salé