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Shrimp and Scallops en Papillote
Recipes
Shrimp and Scallops en Papillote
4 servings
40 minutes total (Active 30 minutes)

Ingredients

  • 2 large leeks, thinly sliced
  • 1 cup zucchini, sliced
  • 1 lemon, sliced thinly
  • Parchment paper
  • 4 sprigs fresh thyme
  • ¼ cup Dijon mustard
  • 2 tablespoons dry white wine (or chicken broth)
  • ⅛ teaspoon pepper
  • 12 sea scallops
  • 8 jumbo shrimp, peeled and deveined
  • 1 cup matchstick carrots
  • 4 teaspoons unsalted butter, melted

Prep

    • Cut leek in half and slice (white part only, about 2 cups).
    • Cut zucchini into small, 2-inch long, sticks. Slice lemon.

Steps

    1. Preheat oven to 450°F. Cut 4 (12x16-inch) sheets of parchment paper. Fold in half; crease fold and then unfold.
    2. On half of each sheet of parchment, place ½ cup leeks and top with a sprig of thyme. Stir together mustard, wine, and pepper in a bowl. Add scallops and shrimp; toss.
    3. Spoon ¼ of seafood mixture over leeks. Top with ¼ cup carrots and ¼ cup zucchini. Drizzle with 1 tablespoon butter and top with a lemon slice.
    4. Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about ¼ inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don’t open. Repeat to make 3 more packets.
    5. Place packets on a baking sheet. Bake 10–12 minutes or until scallops and shrimp are opaque. To serve, cut an “X” in the top of the parchment; serve immediately.