We have the best fish vendor at the farmers’ market.  They offer local, sustainable catches at extremely reasonable prices.  I am hooked on wild salmon (excuse the pun) but every now and then I’ll cross the double yellow line and try something different.  This week it was scallops.  Tender, plump pillows of seafood goodness.  Since I was already playing outside my comfort zone, I decided to get creative with the preparation, too…

Have you ever cooked in parchment?  Parchment is a silicone coated paper which is used to essentially steams its contents when baking.  No mess, no fuss (as in no dishes.)  Great for a summer night.

When I was planning the recipe for this dinner, I pulled some carrots and fennel from my farmers’ market bag, chopped up the veggies, tossed with scallops in olive oil, and voila!  “Scallops en Papillote” was born.

Scallops in Parchment – Serves 2

There are so many combinations of fish and vegetables you can use.  Salmon, halibut, and sole work well, too.

2 – 15-inch pieces of parchment paper
½  pound sea scallops, halved or quartered if very large
½  fennel bulb, sliced thin (save fronds for garnish)
1  carrot, cut into matchsticks
1  red pepper, roasted, seeded and chopped
1  Tbsp extra-virgin olive oil
1  tsp fresh tarragon or basil, chopped
½  tsp fresh squeezed lemon juice
½ tsp. sea salt
Freshly ground pepper to taste
Lemon wedges

INSTRUCTIONS

Preheat oven to 425 degrees.

1. Fold each sheet of parchment paper in half lengthwise and cut into shape of heart. Set aside.
2. Place scallops and vegetables in a large bowl. Add olive oil, tarragon or basil, lemon juice, salt and pepper and stir to combine. On each piece of parchment, mound half the ingredients on one side of the crease. Lift the other side of the parchment over the filling and fold edges together around the filling to seal.
3. The package should look like a half moon. Repeat with rest of filling. Place both packages on a rimmed baking sheet.
4. Bake 16 to 18 minutes, until scallops and veggies are cooked through. To serve, cut an X in each pouch and tear paper back to reveal filling.  Garnish with chopped fennel fronds and lemon wedges.