Seafood treasures en papillote

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.

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