Scallops En Papillote

Recipe Ingredients

4		New red potatoes *
1 lb	454g / 16oz	Bay scallops - fresh
1 cup	237ml	Asparagus strips **
1/2		Red and yellow bell pepper ***
2		Scallions - thinly sliced
2 teaspoons	10ml	Minced fresh ginger
1 teaspoon	5ml	Grated lemon zest
1/4 cup	59ml	Fresh lemon juice
1 teaspoon	5ml	Vegetable oil
2 teaspoons	10ml	Low sodium soy sauce
1/4 teaspoon	1.3ml	Fresh ground pepper

Recipe Instructions

* Sliced 1/4 inch thick.

** Cut into Julienne strips.

*** Large red and yellow bell peppers, 1/2 of each, seeded and diced.

Heat oven to 350F Cut 2 pieces of parchment paper or aluminum foil, each about 16" X 24"; then fold crosswise in half so each piece measures 12" X 16".

Cut half heart from each folded piece to make a full heart when unfolded. Place potatoes in small saucepan. Add cold water to cover and salt water.

Heat to boiling, then cook over medium heat 3 minutes. Drain thoroughly. Open paper hearts and place potatoes in center of each heart next to fold. Combine remaining ingredients in mixing bowl and spoon over potatoes.

Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes.

Transfer packets to plates and open.

Source:
Margaret and G. Franco Romagnoli

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