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Scallop and Tomato Salad

One pint of scallops, six tomatoes, mayonnaise dressing, two bunches of water cress.

Cook the scallops as directed in the preceding recipe. Cut them into dice. Peel the tomatoes, cut a slice from the stem end, scoop out the ends, and fill the cavities with the scallop dice and put a tablespoonful of mayonnaise on each. Serve on the cresses.