directions
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1
Snap off tough ends of asparagus and cut into 2-inch lengths
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2
Cut bell pepper into thin strips in 2-inch lengths. Place the asparagus, red bell pepper and baby corn in the center of one sheet of foil
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3
Spoon scallops over vegetables and sprinkle evenly with lemon juice, wine, thyme, salt and pepper
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4
Top with the second sheet of foil and fold the edges over three times to seal the foil packet
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5
Rotate in the Flat Standard Basket for 15 minutes
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6
Open packet and serve with rice, if desired.
SCALLOPS EN PAPILLOTE
ingredients
- 1/4 pound fresh asparagus
- 1 medium red bell pepper
- 1 (8 ounce) can baby corn, rinsed and drained
- 1 pound fresh sea scallops
- 1 teaspoon fresh lemon juice
- 1 teaspoon dry white wine or vermouth
- 1/4 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 (14 x 12 inch) sheets heavy-duty aluminum foil