In a small bowl, mix together the cheese, egg, scallions salt, pepper and nutmeg. If you like, add a dash of Worcestershire sauce. Stuff each flower gently with this mixture and set aside.
Combine the tomatoes, half cup of olive oil, basil and vinegar in a blender or food processor. Puree til smooth, then pour the mixture through a wire strainer (or colander lined with cheesecloth) and set aside.
Pour the remaining olive oil into a skillet, heat til smoking, then gently fry the stuffed flowers, about 4 minutes on each side, until lightly browned.
Arrange a few on a plate, drizzle with the tomato and oil mixture.
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