Scallops with Asparagus En papillote Recipe
Ingredients
| Asparagus spears | 4 Inch | |
| Red bell pepper - 1 medium, cut into 1/4-inch strips | ||
| Scallops | 1 1/2 Pound, frozen | |
| Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Dry white wine or white grape juice - 2 tablespoons | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Parchment paper | 1 | |
Directions
GETTING READY
1) Preheat oven to 425° F.
2) Cut parchment paper into six 13x12-inch pieces.
MAKING
3) Take a steamer basket and place it over boiling water. Place red pepper and asparagus inside the basket and reduce heat. Cover and steam for about 4-5 minutes or until tender-crisp.
4) Place steamed red pepper and asparagus on the left half of each paper.
5) Rinse scallops and drain them by placing on paper towels. Arrange over vegetables.
6) Take a small saucepan and melt margarine in it over medium heat. Add flour, white pepper and salt. Cook until the mixture is bubbly and smooth, stirring frequently.
7) Gradually stir in wine and milk. Cook until mixture begins to boil and thicken, stirring constantly.
8) Pour sauce over scallops and sprinkle with cheese.
9) Bring together the right and left side of paper together. Seal edges securely in tight double folds.
10) Place the packets on ungreased cookie sheets and bake for about 10 minutes. Let stand for about 5 minutes before serving.
SERVING
11) Place packets on individual serving plates. Cut -€˜x-€™ shaped slits on top of each paper and tear back. Serve immediately.
1) Preheat oven to 425° F.
2) Cut parchment paper into six 13x12-inch pieces.
MAKING
3) Take a steamer basket and place it over boiling water. Place red pepper and asparagus inside the basket and reduce heat. Cover and steam for about 4-5 minutes or until tender-crisp.
4) Place steamed red pepper and asparagus on the left half of each paper.
5) Rinse scallops and drain them by placing on paper towels. Arrange over vegetables.
6) Take a small saucepan and melt margarine in it over medium heat. Add flour, white pepper and salt. Cook until the mixture is bubbly and smooth, stirring frequently.
7) Gradually stir in wine and milk. Cook until mixture begins to boil and thicken, stirring constantly.
8) Pour sauce over scallops and sprinkle with cheese.
9) Bring together the right and left side of paper together. Seal edges securely in tight double folds.
10) Place the packets on ungreased cookie sheets and bake for about 10 minutes. Let stand for about 5 minutes before serving.
SERVING
11) Place packets on individual serving plates. Cut -€˜x-€™ shaped slits on top of each paper and tear back. Serve immediately.
Chef
