Seafood In Parchment Recipe
Ingredients
| Olive oil | 6 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Tomato puree | 1 Can (10oz) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Capers | 2 Tablespoon, drained | |
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| 8 ounces sea scallops, rinsed, drained, and cut crosswise into 1/2-inch-thick slices | ||
| 12 medium-large raw shrimp (31 to 35 per lb.), shelled and deveined | ||
| 12 small hard-shell clams in shells, suitable for steaming, scrubbed | ||
| 12 mussels in shells, scrubbed, beards pulled off | ||
| Linguine | 6 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat 2 tablespoons of the oil in a 2- to 3-quart pan over medium-high heat.
Add garlic and stir until soft (about 1 minute).
Add tomato puree, wine, capers, and 1/4 cup of the chopped parsley.
Bring to a boil; then reduce heat and boil gently, uncovered, until sauce is slightly thickened (about 10 minutes).
Season to taste with salt and pepper; set aside.
Cut 4 rectangles of cooking parchment, each 15 by 24 inches.
Place scallops and shrimp in centers of rectangles; place clams and mussels alongside.
Pour tomato sauce over scallops and shrimp.
To seal each packet, bring together short ends of parchment and fold over by 1 inch; then fold over by 1 inch a second time.
Fold the open ends under 2 or 3 times; tuck under packet.
Place packets in a single layer in a large, shallow rimmed baking pan.
Bake in a 425° oven until clams and mussels pop open (about 15 minutes).
To check, open one end of one packet; if necessary, reseal and continue baking.
Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain well and place in a warm serving bowl.
Mix in remaining 1/4 cup oil and remaining 1/4 cup chopped parsley; keep warm.
Add garlic and stir until soft (about 1 minute).
Add tomato puree, wine, capers, and 1/4 cup of the chopped parsley.
Bring to a boil; then reduce heat and boil gently, uncovered, until sauce is slightly thickened (about 10 minutes).
Season to taste with salt and pepper; set aside.
Cut 4 rectangles of cooking parchment, each 15 by 24 inches.
Place scallops and shrimp in centers of rectangles; place clams and mussels alongside.
Pour tomato sauce over scallops and shrimp.
To seal each packet, bring together short ends of parchment and fold over by 1 inch; then fold over by 1 inch a second time.
Fold the open ends under 2 or 3 times; tuck under packet.
Place packets in a single layer in a large, shallow rimmed baking pan.
Bake in a 425° oven until clams and mussels pop open (about 15 minutes).
To check, open one end of one packet; if necessary, reseal and continue baking.
Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain well and place in a warm serving bowl.
Mix in remaining 1/4 cup oil and remaining 1/4 cup chopped parsley; keep warm.
Chef
