Scallops En Papillote
100% would make it again
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RATING
SERVINGS
2 servings scale / convert
INGREDIENTS
4 new red potatoes, sliced 1/4 inch thick
1 lb. bay scallops
1 cup julienned asparagus
1 cup seeded and diced red and yellow bell pepper
2 scallions, thinly sliced
2 tsp. minced fresh ginger
1 tsp. grated lemon zest
1/4 cup fresh lemon juice
1 tsp. vegetable oil
2 tsp. low sodium soy sauce
1/4 tsp. fresh ground pepper
INSTRUCTIONS
Heat oven to 350°F. Cut 2 pieces of parchment paper or aluminum foil, each about 16x24-inches; then fold crosswise in half so each piece measures 12x16-inches. Cut half heart from each folded piece to make a full heart when unfolded. Place potatoes in small saucepan. Add cold water to cover and salt water. Heat to boiling, then cook over medium heat 3 minutes. Drain thoroughly.
Open paper hearts and place potatoes in center of each heart next to fold. Combine remaining ingredients in mixing bowl and spoon over potatoes. Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes. Transfer packets to plates and open.
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1 Recipe Reviews
mssell
reviewed Scallops En Papillote
The combination of flavors was surprisingly subtle and pleasant. I julienned all the vegetables to make it prettier. I also used ocean scallops because I couldn't find wild bay scallops. I liked being able to prepare the papillotes ahead of my party. I could enjoy my company with salad while baking the main dish. The presentation was also exciting as each guest opened his or her papillote. If you're going to prepare a new dish for company, this would be the one to do.