This is a sauteed turkey scallop with a veloute pan sauce and white long grain rice pilaf. (I think it is, we ran out of chicken breast so the teacher has the people who didn't get a chicken breast use turkey, which the cut used for sauteing is a scallop)

The pilaf had sliced almonds and dried cranberries and thyme. The teacher said the thyme made it taste weird, which it did, so, not a good fresh herb to use, but the almonds and dried cranberries were good.

The pan sauce is made with veloute. It contained minced garlic fine brunois red onion, and shitake mushrooms which should have been smaller and I should have used less of them. The fresh herb used was scallon. Oh and I deglazed with sherry wine.

It's not that great of a plate up, it was the first time I really played anything up where it mattered what it looked like. There wasn't enough (not really any) white space on the plate, and too much sauce. Maybe I shouldn't have covered up the turkey with the sauce as much as i did so the browning could be seen better.

Anyway, the teacher said both the turkey and the sauce was over salted, which it was. But I still liked it and so did my girlfriend when I gave her what I had taken home of it.

This picture was taken when my cell phone, so it's probably not gonna be that great. Hope you like seeing some real food and not something that's made from a box.