If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Cooking in a parchment-paper pouch is a traditional way to quickly infuse flavor into delicate seafood. Here, the flavor is butter and lemon, a classic with almost anything that swims, and the seafood is scallops. The twist is the lemon: It’s salt-preserved, citron confit, a staple in Mediterranean cuisines. You can make and refrigerate the packets up to 6 hours ahead; let them come to room temperature on the counter while you preheat the oven.
Reprinted with permission from Short Stack Editions Vol. 30: Butter, by Dorie Greenspan (shortstackeditions.com). —Dorie Greenspan
Handful of baby spinach
Salt and freshly ground black pepper
teaspoons finely chopped preserved lemon, rind only, rinsed and dried
tablespoons (3/4 stick) unsalted butter, divided
sea scallops, preferably all a similar size, patted dry
grape or cherry tomatoes, halved
tablespoons dry white wine
- Preheat the oven to 475°F and place a rack in the center position Cut four 15-inch squares of parchment paper.
- Assemble each pouch: Place a few spinach leaves in the center of the paper, season lightly with salt and pepper (but go easy—the lemon is salty), add 1 /2 teaspoon of lemon and scatter with 1 /2 teaspoon of butter cut into bits. Arrange 4 scallops over the butter, top with another 1 /2 teaspoon of lemon and 8 tomato halves; season lightly with salt and pepper. Add 1 tablespoon of wine and finish with 1 tablespoon of butter cut into bits. Pull up the corners of the parchment to encase the ingredients in a hobo sack and tie it with kitchen twine. Place the pouches on a baking sheet.
- Cook the pouches for 8 minutes. Place each pouch in a soup bowl. Untie the packets, being careful of the steam, and serve immediately.
- This recipe is a Community Pick!