Seafood Treasures En Papillote

Recipe Ingredients

3/4 cup	46g / 1.6oz	Fresh corn kernels
1/2 cup	55g / 1.9oz	Coarsely shredded carrot
1/4 cup	59ml	Frozen green peas - thawed
1/4 cup	15g / 0.5oz	Sliced green onions
1/2 lb	227g / 8oz	Cod or other lean white fish fillets
		Cut into 1-inch pieces
12		Shrimp - (3/4 pound) (large)
		Peeled and deveined
4		Sea scallops - (1/2 pound) (large)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 tablespoons	30ml	Grated fresh parmesan cheese - (1/2 ounce)
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Combine first 4 ingredients, and toss well.

Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1/4 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 1/4 cup corn mixture over each serving; top each with 1-1/2 teaspoons cheese, and drizzle with lemon juice.

Fold paper, and seal the edges with narrow folds; place the packets on baking sheets.

Bake at 425F for 11 minutes or until puffed and lightly browned. Yield: 4 servings.

Source:
Cooking Light, June 1995, page 95

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