Photo by: Photo: Sang An

Scallops in Parchment

  • Yield: Makes 4 servings


  • 1 none pint cherry or grape tomatoes
  • 1 none 15-ounce can white beans, rinsed
  • 1 none 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


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.

Nutritional Information

Amount per serving
  • Calories: 339none
  • Protein: 39g
  • Carbohydrate: 37g
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.0g
  • Fiber: 9g
  • Sugars: 3.5g
  • Calories from fat: 11.6%

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Scallops in Parchment Recipe