Advertisement

Scallops nicoise en papillote

Time 25 minutes
Yields Serves 4
Scallops nicoise en papillote
(Los Angeles Times)
1

Heat the oven to 450 degrees. Cut out 4 sheets of parchment paper measuring 15 by 12 inches. Fold in half and cut into the shape of half a heart. Brush each sheet lightly with oil along the fold on one side of the heart. Set aside.

2

Drain the tomatoes well to remove as much liquid as possible. Combine with the garlic and olives and season with salt and pepper to taste.

3

Divide the mixture among the sheets of parchment, placing the mixture along the fold on one side of the heart. Place 2 basil leaves on top of each mound of tomatoes followed by 4 scallops. Drizzle 1 teaspoon of olive oil on each and season with salt and pepper. Divide the remaining basil leaves among the mounds.

4

Fold one side of the parchment packets over and crimp the edges tightly to seal completely. Place the packets on a baking sheet.

5

Bake until the packets puff up and the contents bubble, about 15 minutes. Transfer the packets to serving plates and slit each open with a sharp knife. Serve immediately.

Leave some space between the scallops and the crimped edge to allow the packet to puff up.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.