• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Scallops in Parchment with Fennel, Tomatoes, and Olives

  • 4servings
  • 212calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound (about 20) sea scallops

  2. 2 small heads fennel, cored and thinly sliced

  3. 1 pint grape tomatoes, halved

  4. 1/2 cup pitted kalamata olives, halved

  5. 1 garlic clove, thinly sliced

  6. 1/4 teaspoon kosher salt

  7. 1/4 teaspoon freshly ground pepper

  8. 1/4 cup dry white wine

  9. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.

  2. Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil.

  3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback