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Shrimp & Scallop en Papillote
Makes 4 Servings
*12 large uncooked shrimp, peeled and deveined, leaving tails on
*8 large scallops, abductor muscle removed
*1 shallot, finely minced
*4 sprigs fresh thyme
*Juice of 1/2 lemon
*4 tablespoons unsalted butter
*Kosher salt and freshly ground black pepper to taste
*Olive oil for brushing
*2 teaspoons fresh chopped chives, for garnish
1Preheat oven to 425F degrees.
2Cut 4 pieces of parchment paper into 12-inch squares and crease diagonally to make a triangle. Open paper back out.
3Place 3 shrimp and 2 scallops on one side of the triangle crease on each of the 4 squares. Top each with 1/4 shallot and 1 sprig of thyme. Squeeze a bit of fresh lemon juice over each bundle and top with 1 tablespoon of butter. Season with salt and pepper to taste.
4Fold clean side of parchment over the bundle to form a triangle, then roll and tuck the open sides of the parchment paper together to seal. Brush top and bottom of parchment triangles with oil.
5Place parchment packets onto a baking sheet and bake in preheated oven for 10 minutes.
6Place packets on serving plates and carefully cut open the top to vent. Serve with chopped chives for garnish.