ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scallops in Parchment

Photo: Sang An
Prep time 15 mins
Other time 15 mins

Makes 4 servings


  • 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

Nutrition 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 %

How to Make It

  1. 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.