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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 pint cherry or grape tomatoes |
1 15-ounce can white beans, rinsed |
1 fennel bulb, halved, cored, and thinly sliced |
1/2 cup fresh flat-leaf parsley leaves, chopped |
2 teaspoons extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 1/2 pounds sea scallops, rinsed and patted dry |
Directions:
1. Heat oven to 400° F. Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl. Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Spoon some of the bean mixture into the center of each square. Place the scallops on top of the beans. Top with 4 more squares of parchment and fold the edges over several times to seal. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.
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