Seafood papillote
1 servings
Ingredients
| Quantity | 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. | ||
Directions
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.