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.

Caroline Wright

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Con Poulos

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Makes 4 servings (serving size: 1 packet (about 5 scallops and 1 cup vegetables))
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

212 calories; fat 7.1g; saturated fat 1g; mono fat 4.8g; poly fat 0.8g; protein 16g; carbohydrates 18g; fiber 5g; cholesterol 27mg; iron 2mg; sodium 809mg; calcium 70mg.
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