Citrus Scallops with Peas in Parchment |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound sea scallops |
1/4 cup sliced green onions |
2 tablespoons frozen orange juice concentrate, thawed |
1 teaspoon grated peeled fresh ginger |
3/4 teaspoon curry powder |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/2 pound fresh sugar snap peas, trimmed |
Directions:
1. Preheat oven to 400°.
2. Combine first 7 ingredients in a medium bowl. Toss well, and set aside. Cut 4 (15 x 14-inch) pieces of parchment paper; fold each in half crosswise, creasing firmly, and trim into a heart shape. Unfold hearts, and place on baking sheets.
3. Place 1/2 cup scallop mixture on each parchment heart, near the crease; arrange Sugar Snap peas around scallop mixture. Fold over remaining half of each parchment heart. Starting with rounded edge, pleat and crimp edges of parchment together to make a seal; twist ends tightly to seal. Bake at 400° for 10 minutes or until puffed and lightly browned. Place on individual serving plates, and cut open; serve immediately.
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