Preparation / Directions:
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.
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