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Fish and Shellfish, Mains

Scallops nicoise en papillote

Scallops nicoise en papillote
Los Angeles Times

My kitchen stove is one of those gorgeous 1950s Wedgewoods with serious pilot lights that keep the whole room pretty close to incubator temperature all year round. If I'm going to turn on one of the ovens in the heat ... Read more

Total time: 25 minutes | Serves 4
  • 4 teaspoons olive oil plus extra for parchment
  • 4 medium ripe tomatoes, peeled, seeded and diced
  • 1 clove garlic, minced
  • 1/4 cup nicoise olives, pitted and chopped
  • Coarse sea salt and black pepper to taste
  • 16 fresh basil leaves, washed and dried
  • 16 sea scallops (about 1 1/3 pounds)

Step 1Heat the oven to 450 degrees. Cut out 4 sheets of parchment paper measuring 15 by 12 inches. Fold in half and cut into the shape of half a heart. Brush each sheet lightly with oil along the fold on one side of the heart. Set aside.

Step 2Drain the tomatoes well to remove as much liquid as possible. Combine with the garlic and olives and season with salt and pepper to taste.

Step 3Divide the mixture among the sheets of parchment, placing the mixture along the fold on one side of the heart. Place 2 basil leaves on top of each mound of tomatoes followed by 4 scallops. Drizzle 1 teaspoon of olive oil on each and season with salt and pepper. Divide the remaining basil leaves among the mounds.

Step 4Fold one side of the parchment packets over and crimp the edges tightly to seal completely. Place the packets on a baking sheet.

Step 5Bake until the packets puff up and the contents bubble, about 15 minutes. Transfer the packets to serving plates and slit each open with a sharp knife. Serve immediately.

Note: Leave some space between the scallops and the crimped edge to allow the packet to puff up.


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