Scallops and Prawns in Parchment


Scallops and Prawns in Parchment
Serve this summery dish with a crusty loaf of bread and a bottle of white wine.

2       15-inch pieces of parchment paper
1/2    pound sea scallops, halved or quartered if very large
1/3    pound prawns, shelled and deveined
8–10 cherry tomatoes, halved
1       6-ounce jar marinated artichoke hearts, drained
1/2    cup canned cannellini or lima beans, rinsed and drained
1       tablespoon extra-virgin olive oil
1       teaspoon fresh tarragon or basil, chopped
1/2    teaspoon freshly squeezed lemon juice
Large pinch salt
Freshly ground pepper to taste

Preheat oven to 425 degrees.

Fold each sheet of parchment paper in half lengthwise, then open it up so you can see the crease. Set aside.

Place scallops, prawns, tomatoes, artichoke hearts and beans in a large bowl. Add olive oil, tarragon or basil, lemon juice, salt and pepper and stir to combine. On each piece of parchment, mound half the ingredients on one side of the crease. Lift the other side of the parchment over the filling and fold edges together around the filling to seal. The package should look like a half moon. Repeat with rest of filling. Place both packages on a rimmed baking sheet.

Bake 16 to 18 minutes, until scallops and shrimp are cooked through. To serve, cut an X in each pouch and tear paper back to reveal filling. Serves 2.