Scallops in Parchment with Fennel, Tomatoes, and Olives

Scallops in Parchment with Fennel, Tomatoes, and Olives Photo: Con Poulos


  • 1 pound (about 20) sea scallops
  • 2 small heads fennel, cored and thinly sliced
  • 1 pint grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry white wine
  • 1 tablespoon olive oil


  1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.

  2. Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil.

  3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam.

  • Prep Time:
  • Cook Time:

  • Parchment packets lock in intense flavor while the ingrediens steam in their own juices in this one-packet meal of Scallops in Parchment with Fennel, Tomatoes, and Olives. Parchment packets lock in intense flavor because the ingredients steam in their own juices.
  • Yield: Makes 4 servings (serving size: 1 packet (about 5 scallops and 1 cup vegetables))

Nutritional Information

Calories per serving: 212
Fat per serving: 7.1g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4.8g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 16g
Carbohydrate per serving: 18g
Fiber per serving: 5g
Cholesterol per serving: 27mg
Iron per serving: 2mg
Sodium per serving: 809mg
Calcium per serving: 70mg