Surprise your family tonight with this gift-like meal. The seafood and vegetables are cooked en papillote — inside a parchment paper package — until moist and tender. At the table, your loved ones open the packets to discover a delectable and succulent dinner.
Feel free to get creative with the recipe: this healthy cooking technique is ideal for all types of fish, chicken, and vegetables. To learn how it's done,
- 2 cups sliced leeks (2 large)
- 4 large sprigs fresh thyme
- 1/4 cup Dijon-style mustard
- 2 tablespoons dry white wine
- 1/8 teaspoon ground white pepper
- 12 sea scallops
- 8 peeled and deveined jumbo shrimp
- 1 cup julienned carrot (2 medium)
- 1 cup julienned zucchini or sweet pepper strips (1 small)
- 4 teaspoons butter, melted
- 4 slices lemon
- Preheat oven to 450°F. Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold.
- On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme.
- In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat.
- Spoon one-fourth of seafood mixture over leeks. Top with 1/4 cup carrot and 1/4 cup zucchini.
- Drizzle with 1 tablespoon butter and top with a lemon slice.
- Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.
- Place packets in a very large baking sheet. Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque.
- To serve, cut an "X" in the top of the parchment; serve immediately.
- Main Dishes, Shellfish