29 September 2009

Fresh Tomato Scallop


I discovered this fantastic recipe many years ago. It was the photo that caught my eye but the directions that sold me. While it looked like a gorgeous side dish baked as a casserole it was really made from fresh sliced tomatoes, minimally cooked in the microwave and topped with some tasty crumbs. Fast, simple and delicious, relying mostly on the fabulous flavor of tomatoes fresh from the vine, this recipe is one I turn to again and again during tomato harvest season.

The original recipe called for white wine Worcestershire sauce. I remember it being very good but when I ran out of my last bottle I found that it was no longer available. I have substituted regular Worcestershire sauce since then but now I am thinking it might be worthwhile to try mixing ½ Tablespoon of white wine, if you have any open, with ½ Tablespoon of Worcestershire sauce. Try that if you like but mostly try this recipe. It is a great way to accent the taste of fresh tomatoes with an appealing presentation.



Fresh Tomato Scallop
from the August 1989 issue of "Better Homes and Gardens" magazine

2 Tablespoons sliced green onion
1 Tablespoon butter
1/3 cup fine dry bread crumbs
2 Tablespoons grated Parmesan cheese
2 Tablespoons chopped toasted pecans
5 medium tomatoes
1 Tablespoon Worcestershire sauce

Combine the green onions and butter in a glass measuring cup and microwave on high for one minute, or until the onions are crisp tender. Add crumbs, cheese and pecans. Stir to combine. Set aside.

Peel the tomatoes, if desired. Cut tomatoes into 1/2 inch slices.

In an 8 inch round microwavable quiche dish or pie plate, arrange the slices in a spiral. Sprinkle with the Worcestershire sauce. Microwave on high for 1 - 2 minutes, or until almost heated through.

Sprinkle crumb mixture over the top and microwave on high, another 30 to 60 seconds.

Serve and enjoy!

8 comments:

MaryBeth said...

Both my husband and my father in law love fresh tomatoes, I really think they would love a big scoop of this.

Grace said...

i hadn't heard of white wine worcestershire sauce, but i don't see why you couldn't just concoct your own. let us know!
meanwhile, gorgeous creation. tomatoes are running low these days, but this is a great farewell dish!

Mini Baker said...

this looks so refreshing, light and delicious! I just found your blog and your recipes look awesome! Can't wait to try some :)
Mini Baker

Cindy said...

looks like I should make a double batch of this to reduce the number of tomatoes occupying counter space in my kitchen. Thanks for the recipe!

noble pig said...

This sounds incredible and with fresh maters...yumm!

the ungourmet said...

This is such a pretty dish! I've never noticed that white wine worcestershire sauce in the store. I'll have to keep my eye out for it!

Bellini Valli said...

This does sound fresh and delicious. I like the idea of cooking the tomatoes minimally to retain their sun-drenched flavour.

Zupan's Markets said...

This hearty, fall dish makes for such a great healthy and quick family dinner. Fresh garden flavors melded together are always a good thing in our book!