Shrimp and Scallops en Papillote

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Shrimp and scallops en papillote — or baked in parchment paper — make for a tender dish with easy clean-up! Chef Tony and Michaela Bradley are joined by Megan Hackett, wife of offensive coordinator, Nathaniel Hackett, to show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

2 large leeks, thinly sliced
1 cup zucchini, sliced
1 lemon, thinly sliced
Parchment paper
4 sprigs fresh thyme
¼ cup Dijon mustard
2 tablespoons dry white wine (or chicken broth)
⅛ teaspoon pepper
12 sea scallops
8 jumbo shrimp, peeled and deveined
1 cup matchstick carrots
4 teaspoons unsalted butter, melted

INSTRUCTIONS

Preheat oven to 450°F. Cut 4 (12x6-inch) sheets of parchment paper. Fold in half; crease fold then unfold.
On half of each sheet of parchment paper, place ½ cup leeks on top with a sprig of thyme.
Stir together mustard, wine and pepper in a bowl. Add scallops and shrimp; toss.
Spoon ¼ of seafood mixture over leeks. Top with ¼ cup carrots and ¼ cup zucchini. Drizzle with 1 tablespoon butter and top with lemon slice.
Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about ¼ inch of the open edges over crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don’t open. Repeat to make 3 more packets.
Place packets on baking sheet. Bake 10-12 minutes or until scallops and shrimp are opaque. To serve, cut an “X” in the top of the parchment; serve immediately.