Name: Seafood Papillote
Ingredients: 1 24 ounces pi sole or scrod; 4 lg Shrimp; peeled and deveined; 4 Sea scallops; 4 Mussels; cleaned in shell; 4 Littleneck clams; washed; 1 c Tomato sauce; (homemade or store; ; bought); 4 oz White wine; 4 Fresh basil leaves; 2 Pieces aluminum foil; On each piece of foil; place piece of sole; ; or scrod, 2 shrimp,; ; 2 scallops, 2; ; mussels, 2 clams,; ; 1/2 cup tomato; ; sauce, 2 ounce; ; wine, and 2 basil; ; leaves; wrap fish.; ; Put on baking sheet; ; in preheated 400; ; degree oven for 20; ; minutes. Foil will; ; puff up. Serve.; ; Serves 2. Each; ; guest will cut an; ; "X" in the foil; ; with a knife to; ; release the steam.; ; Note: Be careful of; ; the heat from

CATEGORY	CUISINE	TAG	YIELD
Seafood	New York City	Gma1	1	servings

INGREDIENTS

1		24 ounces pi sole or scrod
4	lg	Shrimp; peeled and deveined
4		Sea scallops
4		Mussels; cleaned in shell
4		Littleneck clams; washed
1	c	Tomato sauce; (homemade or store
		; bought)
4	oz	White wine
4		Fresh basil leaves
2		Pieces aluminum foil
		On each piece of foil; place piece of sole
		; or scrod, 2 shrimp,
		; 2 scallops, 2
		; mussels, 2 clams,
		; 1/2 cup tomato
		; sauce, 2 ounce
		; wine, and 2 basil
		; leaves; wrap fish.
		; Put on baking sheet
		; in preheated 400
		; degree oven for 20
		; minutes. Foil will
		; puff up. Serve.
		; Serves 2. Each
		; guest will cut an
		; "X" in the foil
		; with a knife to
		; release the steam.
		; Note: Be careful of
		; the heat from
		; escaping steam when
		; opening papillotes.

INSTRUCTIONS

Tommy Baratta, owner of Marylou's Restaurant in New York City (copyright
1994 by Tommy Baratta).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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