INGREDIENTS

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 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 322
Total Fat: 36.6g
Cholesterol: 109.7mg
Sodium: 706.9mg
Potassium: 581.5mg
Carbohydrates: 23.7g
Fiber: 2.2g
Sugar: 6.6g
Protein: 8.8g