Yield: 8 Servings
|8 \N||Shallots; minced|
|3 larges||Tomatoes; diced|
|1 large||Bulb fennel; sliced thinly|
|4 tablespoons||Olive oil|
|½ teaspoon||Freshly ground pepper|
|1 cup||Plus 4 tbsp. unsalted; butter|
|8 tablespoons||Fresh basil; minced|
|1 \N||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