Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Fresh corn kernels |
| ½ cup | Coarsely shredded carrot |
| ¼ cup | Frozen green peas, thawed |
| ¼ cup | Sliced green onions |
| ½ pounds | Cod or other lean white fish fillets, cut into 1-inch pieces |
| 12 larges | Shrimp, (3/4 pound) peeled and deveined |
| 4 larges | Sea scallops, (1/2 pound) |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Grated fresh Parmesan cheese, (1/2 ounce) |
| 2 tablespoons | Lemon juice |
Combine first 4 ingredients, and toss well.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place ¼ cup corn mixture near the fold. Arrange one-fourth of fish, 3 shrimp, and 1 scallop in a single layer over corn mixture; sprinkle salt and pepper evenly over the seafood. Spoon an additional ¼ cup corn mixture over each serving; top each with 1-½ teaspoons cheese, and drizzle with lemon juice.
Fold paper, and seal the edges with narrow folds; place the packets on baking sheets.
Bake at 425 degrees for 11 minutes or until puffed and lightly browned.
Yield: 4 servings.
Per serving: 185 Calories; 2g Fat (12% calories from fat); 23g Protein; 19g Carbohydrate; 89mg Cholesterol; 306mg Sodium NOTES : Place the packets on individual serving plates, and cut open; serve immediately.
Recipe by: Cooking Light, June 1995, page 95 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.