Neptune's mixed bag
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Lean white fish cut into chunks |
| 4 | ounces | Tuna steaks cut into chunks |
| 8 | Sea scallops | |
| 8 | larges | Shrimp peeled and deveined |
| 8 | Mushrooms cleaned and sliced | |
| 8 | Asparagus spears cleaned, peeled cut into 1 1/2\" dia. pcs. | |
| 1 | Carrot cut into 1\" matchsticks | |
| 1 | Shallot finely chopped | |
| ¼ | cup | White wine |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Dried marjoram |
| Salt and pepper to taste | ||
Directions
Cut four 12-inch sheets of parchment paper and lightly butter a 5-inch circle in the center of each. In the center of each prepared paper arrange equal portions of the white fish, tuna, scallops and shrimp; set aside.
In a 2-cup glass measure, place the mushrooms, asparagus, carrot, shallot and wine. Cover with vented plastic wrap and microwave on HIGH until the asparagus is crisp-tender, 2-3 minutes.
Using a slotted spoon, remove the vegetables and spoon them over the seafood. Add the mustard, marjoram, salt and pepper to the cooking juices left in the glass measure; stir to mix. Spoon the wine mixture over the seafood.
Bring all four sides of parchment together and tie like a beggar's bag with colored yarn, paper curling ribbons, a strip of plastic wrap or string. Place the bags on a microwaveable plate. Microwave on HIGH 4-5 minutes, turning each bag halfway after 2 minutes. Let stand 3 minutes before placing on serving plates for diners to open at the table.
Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 09-29-95