Scallops in Parchment with Fennel, Tomatoes, and Olives

Name: Scallops in Parchment with Fennel, Tomatoes, and Olives
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 2 small heads fennel, cored and thinly sliced; 1 garlic clove, thinly sliced; 1 pint grape tomatoes, halved; 118 milliliters pitted kalamata olives, halved; 0 teaspoons kosher salt; 1 Tbsp olive oil; 0 teaspoons freshly ground pepper; 454 grams (about 20) sea scallops

Watching your figure? This gluten free, primal, and vegan recipe has 127 calories, 3g of protein, and 7g of fat per serving. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up sea scallops, kalamatan olives, garlic clove, and a few other things to make it today.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.

Equipment you will use

Baking Paper

Baking Sheet

Aluminum Foil

Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil.

Ingredients you will need

Salt And Pepper

Scallops

Tomato

Fennel

Garlic

Olives

Wine

Cooking Oil

Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal.

Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops).

Ingredients you will need

Scallops

Equipment you will use

Oven

Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam.

Equipment

Ingredients

Servings:

59milliliters

dry white wine 2small heads

fennel, cored and thinly sliced 1

garlic clove, thinly sliced 1pint

grape tomatoes, halved 118milliliters

pitted kalamata olives, halved 0teaspoons

kosher salt 1Tbsp

olive oil 0teaspoons

freshly ground pepper 454grams

(about 20) sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing 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.