Scallops In Foil Packages
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    shallots -- minced
   3      large         tomatoes -- diced
   1      large   bulb  fennel -- sliced thinly
   4      tablespoons   olive oil
   1      teaspoon      salt
     1/2  teaspoon      freshly ground pepper
   1      cup           plus 4 tbsp. unsalted -- butter
   2      pounds        scallops
   8      tablespoons   fresh basil -- minced
   1                    lemon -- grated rind of
 

Preparation:

Preheat oven to 400F In a 12-inch skillet over medium heat, sauté shallots, tomatoes and fennel in oil until most of the liquid has evaporated (about 2 minutes). Add salt and pepper and continue cooking until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8 squares of aluminum boil, about 10 inches by 10 inches each. Smear each with 2 T butter. Place an equal amount of tomato-fennel mixture in center of each foil square. Place 1/4 lb. (about 3/4 cup) scallops on each mound of tomato-fennel mixture. Cut any very large scallops so they will cook evenly. Place 1 tbsp. basil on each mound of scallops, top with 1 1/2 tsp. butter and 1/2 tsp. lemon rind. Seal foil package securely. Refrigerate if not baking immediately. Place package on a baking sheet and bake until package puff up (about 20 minutes, depending on size of scallops). To serve, place a package on a dinner plate and open carefully at the table so the aroma can be enjoyed. Note: You can substitute cubes of firm-fleshed fish such as salmon, sea bass, halibut or turbot for the scallops. Source: Entertaining Made Easy by California Culinary Academy.