Shrimp and Scallops en Papillote

Shrimp and Scallops en Papillote

Shrimp and Scallops en Papillote

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.

 

SHRIMP AND SCALLOPS EN PAPILLOTE

Shrimp and Scallop en Papillote
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Ingredients
  1. 2 large leeks, thinly sliced
  2. 1 cup zucchini, sliced
  3. 1 lemon, thinly sliced
  4. Parchment paper
  5. 4 sprigs fresh thyme
  6. ¼ cup Dijon mustard
  7. 2 tablespoons dry white wine (or chicken broth)
  8. 1/8 teaspoon pepper
  9. 12 sea scallops
  10. 8 jumbo shrimp, peeled and deveined
  11. 1 cup matchstick carrots
  12. 4 teaspoons unsalted butter, melted
Instructions
  1. Preheat oven to 450°F. Cut 4 (12x6-inch) sheets of parchment paper. Fold in half; crease fold then unfold.
  2. On half of each sheet of parchment paper, place ½ cup leeks on top with a sprig of thyme.
  3. Stir together mustard, wine and pepper in a bowl. Add scallops and shrimp; toss.
  4. 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.
  5. 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.
  6. 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.
Notes
  1. All recipes are courtesy of Publix Aprons Cooking School.
  2. Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
  3. Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.
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