Recipe - Scallops With Cress And Tomatoes

1 pound Redripe tomatoes or
2 cn (1lb) tomatoes
2 tablespoon Olive oil
Salt and freshly ground
pepper
1 Bunch watercress
One half cup Whipping cream
One half cup Milk
16 Scallops
2 ounce 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 16x12inches 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 500degree 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.