Scallops en papillote
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | New Red Potatoes * | |
| 1 | pounds | Bay Scallops, Fresh |
| 1 | cup | Asparagus Strips ** |
| ½ | Red & Yellow Bell Pepper *** | |
| 2 | Scallions, Thinly Sliced | |
| 2 | teaspoons | Minced Fresh Ginger |
| 1 | teaspoon | Grated Lemon Zest |
| ¼ | cup | Fresh Lemon Juice |
| 1 | teaspoon | Vegetable Oil |
| 2 | teaspoons | Low Sodium Soy Sauce |
| ¼ | teaspoon | Fresh Ground Pepper |
Directions
* Sliced ¼ inch thick. ** Cut into Julienned strips. *** Large red and yellow bell peppers, ½ of each, seeded and diced.
~--------------------------------------------------------------------- ~- Heat oven to 350øF. Cut 2 pieces of parchment paper or aluminum foil, each about 16" X 24"; then fold crosswise in half so each piece measures 12" X 16". 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. From: Syd's Cookbook.