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Ingredientes
- 4 sht parchment paper or possibly aluminum foil 13x1 2-inch
- 2 med plum tomatoes seeded and minced
- 1 Tbsp. dry white wine optional
- 1 tsp extra virgin olive oil
- 1 1/2 tsp minced fresh basil or possibly 1/2 tsp. dry basil
- 1 1/2 tsp minced fresh thyme or possibly 1/2 tsp. dry thyme
- 1 x Clove garlic chopped
- 1/4 tsp salt
- 1 pch saffron crushed,
- 8 ounce large shrimp peeled and deveined
- 8 ounce sea scallops rinsed
- 1 sm zucchini halved lengthwise and thinly sliced
- 4 x green onions cut in 1" pcs
Direcciones
- Trim each sheet of parchment or possibly foil to make a 12-inch square. Fold each square in half to create a triangle. Open each triangle to lay flat.
- Combine tomatoes, wine (if using), oil, basil, thyme, garlic, salt, and saffron in a large bowl. Add in shrimp, scallops, zucchini, and green onion; toss to coat. Spoon mix onto the center of one side of each triangle.
- Fold the paper over the mix. Fold each of the open sides over 1/2 inch, then fold over again 1/2 inch. Place pkgs. on baking sheet. Bake in a 400F oven for 10 to 12 min or possibly until shrimp and scallops are opaque. Serve with rice, couscous, or possibly Italian bread.
- Judging Doneness "en Papillote". Cooking in parchment is mostly a no-look method, but for accurately judging doneness, a discreet peek is in order.
- To check the doneness of fish or possibly seafood, cut a small 'x' in the top of the parchment. Insert a fork and gently press down on the food. The fish should just begin to flake easily. If cooking meat or possibly poultry, insert a sharp knife through the "x" into the thickest portion of the food. Poultry and pork should no longer be pink.
- I didn't cook much, but I did make this one and it was excellent.
- I added some lobster meat since I was in Maine and you could substitute any seafood. It was so easy, quick, lowfat, and clean-up was a snap. I did find which it took a bit longer than the instructions indicated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 24 | 17% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 327mg | 14% |
| Potassium 476mg | 14% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.6g | 1% |
| Protein 21.95g | 35% |
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