| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood -, Entrees |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Scallops |
| 4 |
|
Pieces Ginger; shredded |
| 1 |
|
Whole Scallion; sliced thinly |
| 1/4 |
|
Whole Carrot; shredded |
| 1 |
sm |
Shallot; chopped |
| 1 |
ts |
Butter |
| 1 |
tb |
Freshly Squeezed Lemon Juice |
INSTRUCTIONS
Preheat oven to 350 degrees F.
FOR EACH SERVING place all ingredients on a large piece of aluminum foil in
the following order: Scallops first. Carrot, shallot, scallion, and ginger
on top of the scallops. Butter and lemon juice on top.
Fold foil over ingredients like a small tent and seal edges.
Put foil pouches on a baking sheet and bake for 18-20 minutes.
Serve pouches closed allowing each person to open their own.
NOTES : Serves one
Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon
<jouet@mindspring.com> on Jan 06, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”