Scallops in foil packages

Yield: 8 Servings

Measure Ingredient
8 Shallots; minced
3 larges Tomatoes; diced
1 large Bulb fennel; sliced thinly
4 tablespoons Olive oil
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1 cup Plus 4 tbsp. unsalted; butter
2 pounds Scallops
8 tablespoons Fresh basil; minced
1 Lemon; grated rind of

Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, saute shallots, tomatoes and fennel in oil until most of the liquid has evaporated (about 2 minutes). Add salt and pepper and continue cooking until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8 squares of aluminum boil, about 10 inches by 10 inches each. Smear each with 2 tbsps. butter. Place an equal amount of tomato-fennel mixture in center of each foil square. Place ¼ lb. (about ¾ cup) scallops on each mound of tomato-fennel mixture. Cut any very large scallops so they will cook evenly. Place 1 tbsp. basil on each mound of scallops, top with 1½ tsp. butter and ½ tsp. lemon rind. Seal foil package securely.

Refrigerate if not baking immediagely. Place package on a baking sheet and bake until package puff up (about 20 minutes, depending on size of scallops). To serve, place a package on a dinner plate and open carefully at the table so the aroma can be enjoyed. Note: You can substitute cubes of firm-fleshed fish such as salmon, sea bass, halibut or turbot for the scallops. Source: Entertaining Made Easy by California Culinary Academy.

Formatted by Mary Wilson, BWVB02B.

Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@...> on Nov 28, 1997

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