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Scallop in papillote https://www.metro.ca/userfiles/image/recipes/Petoncles-en-papillote-4885.jpg PT20M PT20M PT40M
In a large sauce pan, heat the butter and brown the fennel. Set aside.Preheat the oven at 400°F (200°C).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.
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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 1/2 cup (125 mL) white wine a few saffron pistils 1/4 cup (60 mL) butter Salt and pepper to taste
Scallop in papillote

Scallop in papillote

Rate this recipe
2 Votes
  • Gluten-free
4
portions
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 1/2 lb
    (225 g)
    button mushrooms
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  • 1/2 cup
    (125 mL)
    white wine

  • a few saffron pistils
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  • 1/4 cup
    (60 mL)
    butter

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a large sauce pan, heat the butter and brown the fennel. Set aside.

Preheat the oven at 400°F (200°C).

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.

Source : Metro

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Gluten-free recipes

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