Bay Scallops en Papillote

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

4 tablespoons unsalted butter

2 shallots, thinly sliced

1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4-inch thick

1/4 teaspoon chopped fresh thyme leaves 

Coarse salt and freshly ground pepper

1/2 pounds Yukon gold potatoes 

1/4 cup clarified butter

2 large leeks, white and pale-green parts only, halved and thinly sliced 

1 tablespoon orange zest, thinly sliced

1/4 teaspoon ground coriander

1/4 cup mirin, Japanese cooking wine

2 pounds raw bay scallops

4 tablespoons prepared truffle butter

Apricot Mignonette, recipe follows

Apricot Mignonette:

2 tablespoons shallots, finely chopped

2 teaspoons fresh cracked black pepper

2 tablespoons dried apricots, finely chopped

1/2 cup white wine

1/2 cider vinegar

Salt

4 tablespoons fresh tarragon leaves

Directions

  1. Melt 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. Add the shallots, and cook, stirring occasionally, until clear and translucent, about 2 to 3 minutes. Add the mushrooms and thyme; saute until fork tender, 5 to 7 minutes. Season, to taste, with salt and pepper. Heat the oven to 500 degrees F. Slice the potatoes very thin, preferably using a Japanese mandolin. Brush a baking sheet with clarified butter, and arrange the potato slices in a single layer. Brush the top of each potato with the remaining clarified butter. Season with salt and pepper. Bake in the heated oven until tender, 5 to 7 minutes. (Leave the oven on for the packages.) While the potatoes cook, prepare the leeks. In a large nonstick skillet over low heat, melt the remaining 2 tablespoons of unsalted butter. Add the leeks, orange zest, ground coriander, and mirin. Cook, stirring occasionally, until the leeks are tender, clear, and translucent, 5 to 7 minutes. Fold 4 (10 by 16-inch) rectangles of parchment in 1/2, bringing the shorter ends together. Then cut the shape of 1/2 a heart, starting at the bottom of the fold, as if you were making a valentine. Unfold the hearts. (Each should be about 10 inches long and 8 inches wide at its widest point.) Assemble each package by arranging a bed of 6 to 8 potato slices on 1/2 of the parchment heart; then add layers of 1/4 cup leeks, 1/4 cup chanterelles, 1/2 cup raw bay scallops, and a dollop of truffle butter. Fold the other half of the heart over the food. Seal the package by folding the two edges of the heart together; allow enough room for steam to accumulate. Place the packages on an ungreased baking sheet, and bake until the paper puffs and the contents bubble, 4 to 5 minutes. Place package on a plate, and cut open just before serving. Accompany each with a small bowl of Apricot Mignonette for dipping.

Apricot Mignonette:

  1. Combine the shallots, cracked pepper, dried apricots, white wine, and cider vinegar in a small bowl. Season to taste with salt. Stir well to combine, and set aside. Divide into four small bowls, and garnish with tarragon before serving. 

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