| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Seafood, Scallops | 8 | Servings |
INGREDIENTS
| 8 | Shallots; minced | |
| 3 | lg | Tomatoes; diced |
| 1 | lg | Bulb fennel; sliced thinly |
| 4 | tb | Olive oil |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | c | Plus 4 tbsp. unsalted; butter |
| 2 | lb | Scallops |
| 8 | tb | Fresh basil; minced |
| 1 | Lemon; grated rind of |
INSTRUCTIONS
Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, saute shallots, tomatoes and fennel in oil until most of the liquid has evaporated (about 2 minutes). Add salt and pepper and continue cooking until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8 squares of aluminum boil, about 10 inches by 10 inches each. Smear each with 2 tbsps. butter. Place an equal amount of tomato-fennel mixture in center of each foil square. Place 1/4 lb. (about 3/4 cup) scallops on each mound of tomato-fennel mixture. Cut any very large scallops so they will cook evenly. Place 1 tbsp. basil on each mound of scallops, top with 1 1/2 tsp. butter and 1/2 tsp. lemon rind. Seal foil package securely. Refrigerate if not baking immediagely. Place package on a baking sheet and bake until package puff up (about 20 minutes, depending on size of scallops). To serve, place a package on a dinner plate and open carefully at the table so the aroma can be enjoyed. Note: You can substitute cubes of firm-fleshed fish such as salmon, sea bass, halibut or turbot for the scallops. Source: Entertaining Made Easy by California Culinary Academy. Formatted by Mary Wilson, BWVB02B. Posted to MC-Recipe Digest V1 #928 by Nancy Berry <[email protected]> on Nov 28, 1997
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