Citrus Scallops with Peas in Parchment

Name: Citrus Scallops with Peas in Parchment
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons curry powder; 1 teaspoon grated peeled fresh ginger; 59 milliliters sliced green onions; 2 Tbsps frozen orange juice concentrate, thawed; 0 teaspoons pepper; 0 teaspoons salt; 454 grams sea scallops; 227 grams fresh Sugar Snap peas, trimmed

Citrus Scallops with Peas in Parchment requires around 45 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 40 calories, 2g of protein, and 0g of fat. This recipe serves 4. If you have curry powder, salt, green onions, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine first 7 ingredients in a medium bowl. Toss well, and set aside.

Equipment you will use

Bowl

Cut 4 (15 x 14-inch) pieces of parchment paper; fold each in half crosswise, creasing firmly, and trim into a heart shape. Unfold hearts, and place on baking sheets.

Equipment you will use

Baking Paper

Baking Sheet

Place 1/2 cup scallop mixture on each parchment heart, near the crease; arrange Sugar Snap peas around scallop mixture. Fold over remaining half of each parchment heart. Starting with rounded edge, pleat and crimp edges of parchment together to make a seal; twist ends tightly to seal.

Ingredients you will need

Sugar Snap Peas

Scallops

Bake at 400 for 10 minutes or until puffed and lightly browned.

Equipment you will use

Oven

Place on individual serving plates, and cut open; serve immediately.

Equipment

Ingredients

Servings:

1teaspoons

curry powder 1teaspoon

grated peeled fresh ginger 59milliliters

sliced green onions 2Tbsps

frozen orange juice concentrate, thawed 0teaspoons

pepper 0teaspoons

salt 454grams

sea scallops 227grams

fresh Sugar Snap peas, trimmed

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.