Recipe - Scallops In Foil Packages

8 Shallots; minced
3 lg Tomatoes; minced
1 lg Bulb fennel; cut or sliced up thinly
4 tablespoon Olive oil
1 teaspoon Salt
One half teaspoon Freshly ground pepper
1 cup Plus 4 tbsp. unsalted;
butter
2 pound Scallops
8 tablespoon Fresh basil; minced
1 Lemon; grated rind of

Preheat oven to 400 degrees. In a 12inch skillet over medium heat, saute
shallots, tomatoes and fennel in oil until most of the liquid has
evaporated (about 2 minutes). Add salt and pepper and continue cooking
until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8
squares of aluminum boil, about 10 inches by 10 inches each. Smear each
with 2 tbsps. butter. Place an equal amount of tomatofennel mixture in
center of each foil square. Place One fourth lb. (about Three fourths cup) scallops on each
mound of tomatofennel mixture. Cut any very large scallops so they will
cook evenly. Place 1 tbsp. basil on each mound of scallops, top with 1 1/2
tsp. butter and One half tsp. lemon rind. Seal foil package securely.
Refrigerate if not baking immediagely. Place package on a baking sheet and
bake until package puff up (about 20 minutes, depending on size of
scallops). To serve, place a package on a dinner plate and open carefully
at the table so the aroma can be enjoyed. Note: You can substitute cubes of
firmfleshed fish such as salmon, sea bass, halibut or turbot for the
scallops. Source: Entertaining Made Easy by California Culinary Academy.
Formatted by Mary Wilson, BWVB02B.
Posted to MCRecipe Digest V1 #928 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997