Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 24 ounces pi sole or scrod |
| 4 larges | Shrimp; peeled and deveined |
| 4 \N | Sea scallops |
| 4 \N | Mussels; cleaned in shell |
| 4 \N | Littleneck clams; washed |
| 1 cup | Tomato sauce; (homemade or store |
| \N \N | ; bought) |
| 4 ounces | White wine |
| 4 \N | Fresh basil leaves |
| 2 \N | Pieces aluminum foil |
| \N \N | On each piece of foil; place piece of sole |
| \N \N | ; or scrod, 2 shrimp, |
| \N \N | ; 2 scallops, 2 |
| \N \N | ; mussels, 2 clams, |
| \N \N | ; 1/2 cup tomato |
| \N \N | ; sauce, 2 ounce |
| \N \N | ; wine, and 2 basil |
| \N \N | ; leaves; wrap fish. |
| \N \N | ; Put on baking sheet |
| \N \N | ; in preheated 400 |
| \N \N | ; degree oven for 20 |
| \N \N | ; minutes. Foil will |
| \N \N | ; puff up. Serve. |
| \N \N | ; Serves 2. Each |
| \N \N | ; guest will cut an |
| \N \N | ; \"X\" in the foil |
| \N \N | ; with a knife to |
| \N \N | ; release the steam. |
| \N \N | ; Note: Be careful of |
| \N \N | ; the heat from |
| \N \N | ; escaping steam when |
| \N \N | ; 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.