Fresh tomato scallop
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sliced green onion |
| 1 | tablespoon | Margarine or butter |
| ⅓ | cup | Fine dry bread crumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Chopped toasted pecans |
| 5 | mediums | Tomatoes |
| 1 | tablespoon | White wine |
| Worcestershire sauce | ||
Directions
In a 2-cup glass measure micro-cook onion and margarine or butter, uncovered, on 100% power (high) 1 minute or till crisp-tender. Add crumbs, cheese and pecans; toss to mix. Set aside. Peel tomatoes, if desired, cut into ½ inch slices. In an 8-inch microwave-safe quiche dish arrange tomatoes in spiral. Sprinkle with Worcestershire sauce. Cover loosley with waxed paper. Micro-cook on 100% power (high) for 2 to 3 minutes (low wattage ovens; 2-⅓ to 3-½ minutes) or till almost heated through, giving plate a half-turn once.
Sprinkle crumb mixture over tomatoes. Cook, uncovered, on high 30 to 60 seconds (low wattage; 1 to 2 minutes) or till heated through.
Makes 4 to 6 side dish servings. From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat Stockett Submitted By SHARON STEVENS On 12-11-94