INGREDIENTS

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 <nlberry@prodigy.net> on Nov 28, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 979
Calories From Fat: 504
Total Fat: 57.3g
Cholesterol: 176.6mg
Sodium: 1073.4mg
Potassium: 1853.8mg
Carbohydrates: 102.3g
Fiber: 2.6g
Sugar: 2.1g
Protein: 24.3g