Scallops in Parchment

Name: Scallops in Parchment
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 425 grams white beans, rinsed; 1 fennel bulb, halved, cored, and thinly sliced; 118 milliliters fresh flat-leaf parsley leaves, chopped; 1 pint cherry or grape tomatoes; 1 teaspoons kosher salt; 2 teaspoons extra-virgin olive oil; 680 grams sea scallops, rinsed and patted dry

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.

Ingredients you will need

Tomato

Parsley

Fennel

Pepper

Beans

Salt

Cooking Oil

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Place the scallops on top of the beans. Top with 4 more squares of parchment and fold the edges over several times to seal.

Ingredients you will need

Scallops

Beans

Bake for 15 minutes.

Equipment you will use

Oven

Transfer each packet to a plate.

Serve with a knife to slit the package open, and be careful of the steam that will escape.

Equipment you will use

Knife

Equipment

Ingredients

Servings:

0teaspoons

black pepper 425grams

white beans, rinsed 1

fennel bulb, halved, cored, and thinly sliced 118milliliters

fresh flat-leaf parsley leaves, chopped 1pint

cherry or grape tomatoes 1teaspoons

kosher salt 2teaspoons

extra-virgin olive oil 680grams

sea scallops, rinsed and patted dry

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.