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Seafood In Parchment Recipe
|Olive oil||6 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Canned tomato puree||15 Ounce (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Capers||2 Tablespoon, drained|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Sea scallops||8 Ounce, rinsed, drained, and cut crosswise into 1/2-inch-thick slices|
|Raw shrimp||1⁄3 Pound, shelled and deveined (12 Large Ones)|
|Hard shell clams||12 Small, suitable for steaming, scrubbed (In Shells)|
|Mussels in shells||12 , scrubbed and beards pulled off|
|Dried linguine||6 Ounce|
Serving size: Complete recipe
Calories 2206 Calories from Fat 901
% Daily Value*
Total Fat 104 g159.7%
Saturated Fat 15 g74.8%
Trans Fat 0 g
Cholesterol 458.6 mg152.9%
Sodium 1723.3 mg71.8%
Total Carbohydrates 158 g52.8%
Dietary Fiber 12.7 g50.7%
Sugars 23.9 g
Protein 140 g280.1%
Vitamin A 90.5% Vitamin C 184.5%
Calcium 50.9% Iron 232.7%
*Based on a 2000 Calorie diet
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.