Scallops En Papillote
Submitted by MelissaG
Scallops en papillote - bay scallops with asparagus, ginger, and lemon baked in parchment paper hearts. An elegant low-calorie dinner for two, ready in 1 hour.
YIELD
2 servingsPREP
10 minCOOK
45 minREADY
1 hrsEn papillote is French for “in parchment” and it’s one of the most quietly impressive techniques you can bring to a dinner for two.
Bay scallops sit over par-cooked potatoes with asparagus strips, red bell pepper, fresh ginger, and bright lemon juice - all sealed inside a parchment heart and baked until steamed through. Opening the packet at the table releases a rush of aromatic steam that is genuinely half the pleasure of the dish.
The heart shape is a detail worth keeping. This one was built for a special occasion.
Chef Tips
- Pre-cook the potatoes for exactly 3 minutes before they go in the packet - they need a head start or they won’t be fully tender
- Double-fold the parchment edges tightly; any gap means lost steam and a drier result
- Use fresh bay scallops if at all possible - the texture after steaming is noticeably better than frozen
Ingredients
Directions
Heat oven to 350℉ (180℃).
Cut 2 pieces of parchment paper or aluminum foil.
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.
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