2 tablespoons tandoori paste (30 ml)
2 tablespoons Liberté Plain yogurt (30 ml)
4 turkey scallops
115 g brie cheese
2 teaspoons chopped thyme (10 ml)

1. In a bowl, mix tandoori paste with Liberté plain yogurt. Pour in a hermetic bag and add meat. Put bag in a bowl and marinate for an hour.
2. In a skillet, heat oil on medium fire. Cook scallops for 3 to 5 minutes on each side.
3. Put a slice of brie on each scallop and sprinkle with thyme.
4. Let the cheese melt and serve.