The recipe is from Reader's Digest "Low-Calorie Cookbook" (Reader's Digest, 2003, $24.95), among some 100 others for dishes ranging from breakfast through dinners to desserts. Each recipe includes preparation and cooking times and nutrition information, and the user-friendly book is illustrated with plenty of full-page color photographs.

Pan-Fried Turkey Scallops With Citrus-Honey Sauce

• 4 small skinless turkey breast steaks, about 4 ounces each
• 2 tablespoons butter
• 4 large shallots, thinly sliced
• 14 ounces thin green beans, trimmed
• 2 tablespoons honey
• Fresh-grated zest and juice of 1 orange
• Fresh-grated zest and juice of 1 lemon

Put the turkey steaks between sheets of plastic and pound them to flatten to about 1/4 inch thick; set aside.

Melt the butter in a large skillet over medium heat. Add the shallots, and sautÈ until soft, but not brown, 2 to 3 minutes. Using a draining spoon, remove the shallots; set aside.

Put the turkey scallops in the pan, in one layer, and fry them 2 to 3 minutes on each side.

Meanwhile, bring a large saucepan of salted water to a boil. Add the green beans and boil until crisp-tender, 3 to 4 minutes. Drain and rinse briefly in cold water to stop the cooking; set aside.

Mix the honey with the orange and lemon zests and juices. Remove the turkey scallops from the skillet; keep hot. Pour the honey mixture into the skillet, return the shallots, and add salt and pepper to taste. Bring to a boil and boil about 2 minutes, stirring constantly.

Arrange a mound of beans on each of 4 plates. Place a turkey scallop on top of each mound. Spoon the sliced shallots and pan juices over.

Makes 4 servings.