Scallops En Papillote Recipes

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SCALLOPS EN PAPILLOTE



SCALLOPS EN PAPILLOTE image

Categories     Shellfish     Bake     Quick & Easy

Yield 4

Number Of Ingredients 7

2 tbsp unsalted butter
2 large leeks, julienne
salt and pepper to taste
1 medium tomato, peeled
1 small zucchini, trimmed
20 each sea scallops
Salt, pepper, & Basil to taste

Steps:

  • Melt butter. Add leeks, seasoning with salt and pepper;cook, covered 4 minutes. Do not brown leeks. Cut tomatoes into 8 thin slices. Cut zucchini on the bias into 16 thin slices. Divide leeks equally among 4 sheets of parchment paper, placing them on the bottom third of the paper. Top leeks with 2 slices of tomato, t slices of zucchini, and 4-5 scallops. Season to taste with salt, pepper, and basil. Fold paper over, rolling edges to create a tight seal. Bake in a preheated 475 degree oven for 6-9 minutes. Serve immediatelyu, opening once served to allow steam and flavors to be "received" at their fullest

BAY SCALLOPS EN PAPILLOTE



Bay Scallops en Papillote image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

4 tablespoons unsalted butter
2 shallots, thinly sliced
1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
1/4 teaspoon fresh thyme leaves
Coarse salt, (to taste)
Freshly ground pepper (to taste)
1/2 pound Yukon gold potatoes
1/4 cup clarified butter
2 large leeks (white and pale green parts only), halved and thinly sliced
1 tablespoon zest of orange, thinly sliced
1/4 teaspoon ground coriander
1/4 cup mirin (Japanese cooking wine)
2 pounds bay scallops
4 tablespoons prepared truffle butter
Apricot Mignonette

Steps:

  • Melt 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. Add shallots, and cook, stirring occasionally, until clear and translucent, about 2 to 3 minutes. Add mushrooms and thyme; saute until fork tender, 5 to 7 minutes. Season to taste with salt and pepper.
  • Heat oven to 500 degrees. Slice potatoes very thin, preferably using a mandoline. Brush a baking sheet with clarified butter, and arrange potato slices in a single layer. Brush the top of each potato with remaining clarified butter. Season with salt and pepper. Bake in oven, 5 to 7 minutes. (Leave the oven on for the packages.)
  • While potatoes cook, prepare leeks. In a large nonstick skillet over low heat, melt remaining 2 tablespoons unsalted butter. Add leeks, orange zest, ground coriander, and mirin. Cook, stirring occasionally, until leeks are tender, clear, and translucent, 5 to 7 minutes.
  • Fold four 10-by-16-inch rectangles of parchment in half, bringing the shorter ends together. Then cut the shape of half a heart, starting at the bottom of the fold, as if you were making a valentine. Unfold the hearts. (Each should be about 10 inches long and 8 inches wide at its widest point.)
  • Assemble each package by arranging a bed of 6 to 8 potato slices on one half of the parchment heart; then add layers of 1/4 cup leeks, 1/4 cup chanterelles, 1/2 cup raw bay scallops, and a dollop of truffle butter.
  • Fold the other half of the heart over the food. Seal the package by folding the two edges of the heart together; allow enough room for steam to accumulate. Place the packages on an ungreased baking sheet, and bake until the paper puffs and the contents bubble, 4 to 5 minutes.
  • Place package on a plate, and cut open just before serving. Accompany each with a small bowl of apricot mignonette for dipping.

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