Recipes

SCALLOPS EN PAPILLOTE
  • Ingredients
  • 1/4 pound fresh asparagus
  • 1 medium red bell pepper
  • 1 (8 ounce) can baby corn, rinsed and drained
  • 1 pound fresh sea scallops
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon dry white wine or vermouth
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 (14 x 12 inch) sheets heavy-duty aluminum foil
Directions
  1. Snap off tough ends of asparagus and cut into 2-inch lengths
  2. Cut bell pepper into thin strips in 2-inch lengths. Place the asparagus, red bell pepper and baby corn in the center of one sheet of foil
  3. Spoon scallops over vegetables and sprinkle evenly with lemon juice, wine, thyme, salt and pepper
  4. Top with the second sheet of foil and fold the edges over three times to seal the foil packet
  5. Rotate in the Flat Standard Basket for 15 minutes
  6. Open packet and serve with rice, if desired.


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