Scallops in Parchment

Ingredients

• 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

Preparation

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.