Scallop in papillote
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- 1 small fennel bulb, sliced
- 16 larges scallops*
- 4 green shallots, minced
- 16 cherry tomatoes cut in halves
- 32 green and wax beans, blanched
- 1/2 lb (225 g) button mushrooms, sliced
- 1/2 cup (125 mL) white wine
- A few saffran pistils
- 1/4 cup (60 mL) butter*
- Salt and pepper to taste
Preparation
In a large sauce pan, heat the butter and brown the fennel. Set aside.
Preheat the oven at 400ºF (200ºC).
Place four squares of doubled up papillote (twist wrap) paper (or aluminium) flat on your work surface area. Butter them on the side facing you.
Distribute in order, on each one, the fennel, four scallops, some green shallot, four tomatoes, beans and mushrooms.
Pour over some wine and sprinkle a bit of saffran.
Place 1 Tbsp. (15 mL) of butter in each papillote. Add seasoning to taste.
Fold over and close edges. Cook for 10 minutes.
To serve, transfer the content of the papillote in a warm plate. Garnish with fresh anise.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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