Free Recipe Scallops in Foil Packages
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Scallops in Foil Packages Recipe
8 Shallots; minced
3 lg Tomatoes; diced
1 lg Bulb fennel; sliced thinly
4 tb Olive oil
1 ts Salt
1/2 ts Freshly ground pepper
1 c Plus 4 tbsp. unsalted;
-butter
2 lb Scallops
8 tb Fresh basil; minced
1 Lemon; grated rind of
Scallops in Foil Packages Preparation
Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, saute 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 tbsps. 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 immediagely. 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. Formatted by Mary Wilson, BWVB02B. Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
Cooking Temperature:
Recipe Serves: 8
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