Recipe - Scallops En Papillote

4 New Red Potatoes *
1 pound Bay Scallops, Fresh
1 cup Asparagus Strips **
One half Red & Yellow Bell Pepper ***
2 Scallions, Thinly Sliced
2 teaspoon Minced Fresh Ginger
1 teaspoon Grated Lemon Zest
One fourth cup Fresh Lemon Juice
1 teaspoon Vegetable Oil
2 teaspoon Low Sodium Soy Sauce
One fourth teaspoon Fresh Ground Pepper

* Sliced One fourth inch thick. ** Cut into Julienned strips. *** Large red and
yellow bell peppers, One half of each, seeded and minced .
~
Heat oven to 350øF. Cut 2 pieces of parchment paper or aluminum foil, each
about 16" X 24"; then fold crosswise in half so each piece measures 12" X
16". Cut half heart from each folded piece to make a full heart when
unfolded. Place potatoes in small saucepan. Add cold water to cover and
salt water. Heat to boiling, then cook over medium heat 3 minutes. Drain
thoroughly. Open paper hearts and place potatoes in center of each heart
next to fold. Combine remaining ingredients in mixing bowl and spoon over
potatoes. Fold paper over and double fold edges to seal tightly. Place
packets on baking sheet and bake 30 minutes. Transfer packets to plates and
open. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip