Name: Cioppino Seafood En Papillote
Ingredients: 4 Sheets parchment paper; or aluminum foil, 13x1 2-inch; 2 md Plum tomatoes; seeded and chopped; 1 tb Dry white wine; optional; 1 ts Olive oil; 1 1/2 ts Chopped fresh basil; or 1/2 teaspoon dried basil; 1 1/2 ts Chopped fresh thyme; or 1/2 teaspoon dried thyme; 1 Clove garlic; minced; 1/4 ts Salt; 1 pn Saffron; crushed,; 8 oz Large shrimp; peeled and deveined; 8 oz Sea scallops; rinsed; 1 sm Zucchini; halved lengthwise and thinly sliced; 4 Green onions; cut in 1" pieces

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Scallops, Seafood, Shrimp	4	servings

INGREDIENTS

4		Sheets parchment paper; or aluminum foil, 13×1 2-inch
2	md	Plum tomatoes; seeded and chopped
1	tb	Dry white wine; optional
1	ts	Olive oil
1 1/2	ts	Chopped fresh basil; or 1/2 teaspoon dried basil
1 1/2	ts	Chopped fresh thyme; or 1/2 teaspoon dried thyme
1		Clove garlic; minced
1/4	ts	Salt
1	pn	Saffron; crushed,
8	oz	Large shrimp; peeled and deveined
8	oz	Sea scallops; rinsed
1	sm	Zucchini; halved lengthwise and thinly sliced
4		Green onions; cut in 1" pieces

INSTRUCTIONS

Trim each sheet of parchment or foil to make a 12-inch square. Fold
each square in half to form a triangle. Open each triangle to lay
flat.
Combine tomatoes, wine (if using), oil, basil, thyme, garlic, salt,
and saffron in a large bowl. Add sbrirnp, scallops, zucchini, and
green onion; toss to coat. Spoon mixture onto the center of one side
of each triangle.
Fold the paper over the mixture. Fold each of the open sides over 1/2
inch, then fold over again 1/2 inch. Place packages on baking sheet.
Bake in a 400° oven for 10 to 12 minutes or till shrimp and scallops
are opaque. Serve with rice, couscous, or Italian bread.
Judging Doneness "en Papillote". Cooking in parchment is mostly a
no-look method, but for accurately judging doneness, a discreet peek
is in order. To check the doneness of fish or seafood, cut a small
'x' in the top of the parchment. Insert a fork and gently press down
on the food. The fish should just begin to flake easily. If cooking
meat or poultry, insert a sharp knife through the "x" into the
thickest portion of the food. Poultry and pork should no longer be
pink.
Per serving: 186 Calories; 3g Fat (15% calories from fat); 25g
Protein; 16g Carbohydrate; 105mg Cholesterol; 338mg Sodium
NOTES : 3 WW points
Recipe by: Low Calorie/Low Fat Recipes, 1997
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Aug 17, 1999, converted by MM_Buster v2.0l.

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