FRIED RED TOMATOES WITH SCALLOPS AND BACON
Fried red tomatoes with scallops and bacon
12 slices of tomatoes
12 small scallops
3 Tablespoons grated Parmesan cheese
3 Tablespoons panko bread crumbs
3 or 4 slices of cooked bacon
2 Tablespoons flour
1 teaspoon water
2 Tablespoons sour cream
1 Tablespoon minced green onions
1 Tablespoon sliced green onion (garnish)
Salt to taste
Pepper to taste
Makes 12 appetizers
Whisk water with egg in a small bowl set aside.
Mix flour, parmesan cheese, bread crumbs and 1 Tablespoon of green onions in a bowl. Dip each tomato slice in egg mixture then in bread crumb mixture shaking off excess. Place slices on a plate lined with plastic wrap of parchment paper and set in freezer for 10-20 minutes.
Get a non-stick pan over medium heat and add 1 inch of olive oil to pan. Lightly salt and pepper scallops. Sauté scallops in oil just until cooked through; remove scallops with slotted spoon to a cooling rack.
With the pan still over medium heat add tomato slices to the pan and brown tomatoes on each side. Remove to cooling rack.
Add sour cream to a zip top bag, let most of the air out and snip a tiny bit of bag off with kitchen shears.
Assemble in this order. Add equal amounts of bacon to each tomato. Slice scallops almost all the way through, and lay them on bacon. Squirt with sour cream and top with a slice of green onion.
Serve right away. Enjoy.