Best Scallops En Papillote Recipes

BAY SCALLOPS EN PAPILLOTE

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.

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

DILLED SEAFOOD EN PAPILLOTE

Steps:

• Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
• Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.