| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Fresh corn kernels |
| 1/2 | c | Coarsely shredded carrot |
| 1/4 | c | Frozen green peas, thawed |
| 1/4 | c | Sliced green onions |
| 1/2 | lb | Cod or other lean white fish fillets, cut into 1-inch pieces |
| 12 | lg | Shrimp, (3/4 pound) peeled and deveined |
| 4 | lg | Sea scallops, (1/2 pound) |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Grated fresh Parmesan cheese, (1/2 ounce) |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Combine first 4 ingredients, and toss well. Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1/4 cup corn mixture near the fold. Arrange one-fourth of fish, 3 shrimp, and 1 scallop in a single layer over corn mixture; sprinkle salt and pepper evenly over the seafood. Spoon an additional 1/4 cup corn mixture over each serving; top each with 1-1/2 teaspoons cheese, and drizzle with lemon juice. Fold paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 425 degrees for 11 minutes or until puffed and lightly browned. Yield: 4 servings. Per serving: 185 Calories; 2g Fat (12% calories from fat); 23g Protein; 19g Carbohydrate; 89mg Cholesterol; 306mg Sodium NOTES : Place the packets on individual serving plates, and cut open; serve immediately. Recipe by: Cooking Light, June 1995, page 95 Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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