Beef Scallops(

steaks -- each cut about 1/4-inch thick

water 5 Medium tomatoes

1/4 C. salad oil

1 Tbsp. sugar

1 1/2 Tsp. salt

1 Tsp. basil

1 Tbsp. cornstarch

45 minutes before serving: On cutting board with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness. Cut steaks into about 6 x 3-inch pieces. In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes. Cook

30 seconds. With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins. Cut out stem end. Chop

3 tomatoes; slice remaining

2 tomatoes. Set aside. In 12-inch skillet over medium-high heat in hot salad oil cook steak, a few pieces at a time, until browned on both sides with pancake turner, removing pieces to warm platter as they brown. Keep steaks warm. Reduce heat to medium. To same skillet add chopped tomatoes, green onions, sugar, salt and basil. In cup with spoon, mix cornstarch and 1/2 cup water until smooth; gradually stir cornstarch mixture into tomato mixture and cook, stirring constantly until mixture thickens and boils; cook

1 minute. Add sliced tomatoes; heat through. Gently spoon tomato mixture over and around steaks. Makes

8 servings.