Scallops En Papillote Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4: New Red Potatoes *,
1 lbs: Bay Scallops, Fresh
1 cup: Asparagus Strips **,
1/2: Red & Yellow Bell Pepper ***,
2: Scallions, Thinly Sliced
2 tsp: Minced Fresh Ginger,
1 tsp: Grated Lemon Zest,
1/4 cup: Fresh Lemon Juice,
1 tsp: Vegetable Oil,
2 tsp: Low Sodium Soy Sauce,
1/4 tsp: Fresh Ground Pepper,
Directions:
* Sliced 1/4 inch thick. ** Cut into Julienned strips. *** Large red
and yellow bell peppers, 1/2 of each, seeded and diced.
~------------------------------------------------------
~---------------- Heat oven to 350oF. 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. From: Syds Cookbook.
Source from luhu.jp
and yellow bell peppers, 1/2 of each, seeded and diced.
~------------------------------------------------------
~---------------- Heat oven to 350oF. 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. From: Syds Cookbook.
Source from luhu.jp