Fresh Tomato Scallop
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INGREDIENTS
- 2 tb Parmesan cheese
- 2 tb Chopped toasted pecans
- 1 tb White wine vinegar
- Dash Worchestershire sauce
- 2 tb Sliced green onion
- 5 Medium tomatoes
- 1 tb Butter or margarine
- 1/2 c Fine dry breadcrumbs
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (166g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 195 | ||
| Calories from Fat: 93 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.3g | 14 % | |
| Saturated Fat 2.3g | 11 % | |
| Monounsaturated Fat 4.6g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 5.5mg | 2 % | |
| Sodium 181.5mg | 6 % | |
| Potassium 368.7mg | 10 % | |
| Total Carbohydrate 21.9g | 6 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 18.8g | ||
| Protein 4.9g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 195
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