Scallops in Parchment
Watching your figure? This gluten free and vegan recipe has 181 calories, 10g of protein, and 3g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, kosher salt, grape tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
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.
Transfer each packet to a plate.
Serve with a knife to slit the package open, and be careful of the steam that will escape.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. 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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.
![Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay]()
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.