Scallops in Parchment

Real Simple
Scallops in ParchmentRecipe
Photo: Sang An

Makes 4 servings


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1 pint cherry or grape tomatoes
1 15-ounce can white beans, rinsed
1 fennel bulb, halved, cored, and thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds sea scallops, rinsed and patted dry


Prep: 15 Minutes
Other: 15 Minutes

Heat oven to 400° F.

Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.

Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Spoon some of the bean mixture into the center of each square. Place the scallops on top of the beans. Top with 4 more squares of parchment and fold the edges over several times to seal. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.

Created date

December 2005

Nutritional Information

Calories 339
Protein 39 g
Carbohydrate 37 g
Fat 4 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 1.0 g
Fiber 9 g
Sugars 3.5 g
Caloriesfromfat 11.6 %