Parchment Baked Scallops with Spring Vegetables

1 pound asparagus spears
4 ounces English Peas
6 spring scallions - cut into 1/2 inch pieces
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground pepper, to taste
2 pounds sea scallops

Preheat an oven to 425°F.

Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears into 1-1/2 inch lengths. Bring a large saucepan three-fourths full of salted water to a boil. Add the asparagus and boil until bright green, about 1 minute. Drain well and set aside.

In a small bowl, using a fork, mash together the lemon zest, lemon juice, butter, salt and pepper.

Cut out 6 hearts from parchment paper, each one 12 inches high and 12 inches wide at its widest point. Spread the 6 parchment hearts in a single layer on a work surface. Divide the scallops, peas, scallions and asparagus evenly among them, placing them on the right half of each heart. Season with salt and pepper and dot with the lemon butter. Fold the left half of each heart over the filling and, beginning at one end, fold and crease the edges together securely so no juices will escape. Place in a single layer on a large baking sheet.

Bake until the packets have puffed considerably, 7 to 10 minutes. Remove from the oven and place on warmed individual plates. Carefully cut open the top of each packet with scissors and serve immediately.

Serves: 6


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