Fresh Tomato Scallop
Yield
5 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
butter
or margarine |
|
| ½ | cup |
bread crumbs
fine, dry |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
pecans
chopped, toasted |
|
| 5 | each |
tomatoes
medium |
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | dash |
worcestershire sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
| 15 | ml |
butter
or margarine |
|
| 118 | ml |
bread crumbs
fine, dry |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
pecans
chopped, toasted |
|
| 5 | each |
tomatoes
medium |
|
| 15 | ml |
white wine vinegar
|
|
| 1 | dash |
worcestershire sauce
|
*
|
Directions
Place onion and margarine in a 2 cup glass measure, Microcook, uncovered, on 100 percent power ( high) about 1 minute or until tender.
Stir in crumbs, parmesan cheese and nuts.
Peel tomatoes, if desired.
Cut into ½ inch slices.
In a 9 inch microwave safe pie plate, arrange tomato slices.
Sprinkle with Worchestershire sauce.
Cover with wax paper.
Cook on high for 2 to 3 minutes (low wattage ovens, 2½ to 2½ minutes) or until almost heated through.
Give plate a half-turn once.
Sprinkle crumb mixture over tomatoes.
Cook, uncovered on high 30 to 60 seconds (low wattage ovens 1 to 2 minutes) or until heated through.
