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Name: Scallops with Cress and Tomatoes
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Salt; 1/2 c Whipping cream; 16 Scallops; 2 tb olive oil; 2 oz Unsalted butter; 2 cn (1-lb) tomatoes; 1 Bunch watercress; 1 lb Red-ripe tomatoes -or-; 1/2 c milk

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INGREDIENTS

Salt
1/2 c Whipping cream
16 Scallops
2 tb olive oil
2 oz Unsalted butter
2 cn (1-lb) tomatoes
1 Bunch watercress
1 lb Red-ripe tomatoes -or-
1/2 c milk

Servings

INSTRUCTIONS

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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Scallops with Cress and Tomatoes

Salt 
1/2 c Whipping cream 
16  Scallops 
2 tb olive oil 
2 oz Unsalted butter 
2 cn (1-lb) tomatoes 
1  Bunch watercress 
1 lb Red-ripe tomatoes -or- 
1/2 c milk

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 mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 4 Servings

Calories: 192
Calories from Fat: 147 (77%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.9g
Cholesterol 58.5mg		18 %
Sodium 93mg		3 %
Potassium 192.5mg		5 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.9g
Protein 9.4g		13 %
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: 192

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