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.