Seafoods recipes

Seafood Treasures En Papillote

Course : Seafoods
Source: Cooking Light, June 1995, page 95
Serves: 4

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Ingredients:

3/4 cup fresh corn kernels

1/2 cup coarsely shredded carrot

1/4 cup frozen green peas -- thawed

1/4 cup sliced green onions

1/2 pound cod or other lean white fish fillets cut into 1-inch pieces

12 large shrimp -- (3/4 pound) peeled and deveined

4 large sea scallops -- (1/2 pound)

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated fresh parmesan cheese -- (1/2 ounce)

2 tablespoons lemon juice

Preparation / Directions:

Combine first 4 ingredients, and toss well. Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1/4 cup corn mixture near the fold. Arrange one-fourth of fish, 3 shrimp, and 1 scallop in a single layer over corn mixture; sprinkle salt and pepper evenly over the seafood. Spoon an additional 1/4 cup corn mixture over each serving; top each with 1-1/2 teaspoons cheese, and drizzle with lemon juice. Fold paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 425F for 11 minutes or until puffed and lightly browned. Yield: 4 servings.

Seafood Treasures En Papillote

Ingredients:

Preparation / Directions:

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