Title: Fresh Tomato Scallop
Categories: Vegetable
Yield: 5 Servings
| 2 | tb | Sliced green onion |
| 1 | tb | Butter or margarine |
| 1/2 | c | Fine dry breadcrumbs |
| 2 | tb | Parmesan cheese |
| 2 | tb | Chopped toasted pecans |
| 5 | | Medium tomatoes |
| 1 | tb | White wine vinegar |
| | | Dash Worchestershire sauce |
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 1/2 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, 2 1/2 to 3 1/2 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. Each Serving: 128
calories, 4g Protein, 14g Carbohydrates, 7g Fat, 2mg Cholesterol, and 202mg
Sodium.