Scallops En Papillote
Yield
2 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 1 | pound |
bay scallops
fresh |
|
| 1 | cup |
asparagus
strips |
|
| ½ | each |
sweet red bell peppers
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | teaspoons |
ginger
minced |
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
vegetable oil
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 453.6 | g |
bay scallops
fresh |
|
| 237 | ml |
asparagus
strips |
|
| 0.5 | each |
sweet red bell peppers
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1E+1 | ml |
ginger
minced |
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
vegetable oil
|
|
| 1.3 | ml |
black pepper
|
|
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.
