Title: Scallops with Cress and Tomatoes
Categories: Seafood
Yield: 4 Servings

1	lb	Red-ripe tomatoes -or-
2	cn	(1-lb) tomatoes
2	tb	Olive oil
		Salt and freshly ground pepper
1		Bunch watercress
1/2	c	Whipping cream
1/2	c	Milk
16		Scallops
2	oz	Unsalted butter

If using fresh tomatoes, peel, core, halve and seed them, then cut into small cubes. Soften in hot olive oil, stirring for 4 minutes. Drain in colander to remove excess moisture. Season with salt and pepper. If using canned tomatoes, drain well and prepare as for fresh tomatoes.

Wash cress leaves. Pat dry on paper towels.

Combine cream and milk and stir into tomatoes.

Tear off 4 pieces of foil 16x12-inches each. On half of each sheet, place a few cress leaves. Spoon on about 2 tablespoons of the tomato mixture and top with 4 scallops. Cover with 2 more tablespoons tomatoes and a few more cress leaves. Dot each mound with butter. Bring empty half of each foil sheet over twice to make a securely closed packet with room left for steam expansion.

Bake on a cookie sheet in preheated 500-degree oven about 5 minutes or until package puffs up. To serve, place on plate and let each diner cut a hole in top and then open packet.

NOTE: Packeds can be prepared in advance and refrigerated, but allow them to return to room temperature before baking.

ARKANSAS GAZETTE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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