Reviews Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
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Gallery Sea Scallops in Parchment Pouches Credit: MARIA ROBLEDO Recipe Summary Servings: 6
Ingredients Ingredient Checklist 18 sea scallops (about 1 pound), muscles removed 1 medium fennel bulb, thinly sliced 1/2 cup fresh cilantro leaves 1 clove garlic, peeled and thinly sliced 1 cup (about 18) cherry tomatoes 3 tablespoons extra-virgin olive oil Freshly ground pepper 3 pounds coarse salt 1 lemon
Cook’s Notes Set the baking dish on a trivet in the middle of the table, and let each guest dig out his own.
Gallery Sea Scallops in Parchment Pouches Credit: MARIA ROBLEDO
Recipe Summary Servings: 6
Gallery
Sea Scallops in Parchment Pouches Credit: MARIA ROBLEDO
Sea Scallops in Parchment Pouches
Credit: MARIA ROBLEDO
Sea Scallops in Parchment Pouches
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 18 sea scallops (about 1 pound), muscles removed 1 medium fennel bulb, thinly sliced 1/2 cup fresh cilantro leaves 1 clove garlic, peeled and thinly sliced 1 cup (about 18) cherry tomatoes 3 tablespoons extra-virgin olive oil Freshly ground pepper 3 pounds coarse salt 1 lemon
Directions
Cut out six 12-inch squares of parchment. Lay squares on a clean, dry work surface.
In a large mixing bowl, combine scallops, fennel, cilantro, garlic, and cherry tomatoes. Drizzle with the olive oil, and season with pepper; toss to combine.
Heat oven to 450 degrees. Divide the mixture evenly among the parchment squares, centering the mixture in each square. Using kitchen twine, cinch the corners of squares, forming little pouches, and tie closed.
Pour a 1/2-inch layer of salt in the bottom of a 12-by-2-inch round casserole dish. Place the six pouches on top of the salt, and place the whole lemon in the center. Cover the pouches and the lemon with salt, allowing the tops of the pouches to stick out.
Bake the scallops 30 minutes. Carefully lift pouches out of salt, brush off excess, and transfer to individual plates. Serve.
Cook’s Notes Set the baking dish on a trivet in the middle of the table, and let each guest dig out his own.
Cook’s Notes
Set the baking dish on a trivet in the middle of the table, and let each guest dig out his own.
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Sea Scallops in Parchment Pouches
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sea Scallops in Parchment Pouches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
