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Scallops En Papillote

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Submitted by MelissaG

YIELD

2 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

4 4
EACH EACH POTATOES
1 453.6
POUND G BAY SCALLOPS
fresh
1 237
CUP ML ASPARAGUS
strips
½ 0.5
2 2
2 1E+1
TEASPOONS ML GINGER
minced
¼ 59
CUP ML LEMON JUICE
1 5
TEASPOON ML VEGETABLE OIL
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 723g (25.5 oz)
Amount per Serving
Calories 602 9% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 623mg 26%
Total Carbohydrate 25g 25%
Dietary Fiber 8g 34%
Sugars g
Protein 121g
Vitamin A 20% Vitamin C 218%
Calcium 32% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, High Fiber
 

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