Yield: 1 servings
Measure | Ingredient |
---|---|
1 | 24 ounces pi sole or scrod |
4 larges | Shrimp; peeled and deveined |
4 | Sea scallops |
4 | Mussels; cleaned in shell |
4 | Littleneck clams; washed |
1 cup | Tomato sauce; (homemade or store |
; bought) | |
4 ounces | White wine |
4 | Fresh basil leaves |
2 | Pieces aluminum foil |
On each piece of foil; place piece of sole | |
; or scrod, 2 shrimp, | |
; 2 scallops, 2 | |
; mussels, 2 clams, | |
; 1/2 cup tomato | |
; sauce, 2 ounce | |
; wine, and 2 basil | |
; leaves; wrap fish. | |
; Put on baking sheet | |
; in preheated 400 | |
; degree oven for 20 | |
; minutes. Foil will | |
; puff up. Serve. | |
; Serves 2. Each | |
; guest will cut an | |
; "X" in the foil | |
; with a knife to | |
; release the steam. | |
; Note: Be careful of | |
; the heat from | |
; escaping steam when | |
; opening papillotes. |
Tommy Baratta, owner of Marylou's Restaurant in New York City (copyright 1994 by Tommy Baratta).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.