Chef Don's Kitchen Recipe File  
RECIPE NAME: Seafood Baked in Parchment Original Date:
DIRECTORY: Seafood Entrées 04/30/01

Make sure you completely oil the paper before baking or it will burn.
Special Equipment: Baking Sheets




Snapper filet 4 ounce piece    
Jumbo Prawns, peeled and de-veined 2 each    
Jumbo Scallops 2 each    
Salt Mix As needed    
Ground Black Pepper As needed    
Garlic, chopped coarsely 1 tsp    
Tomatoes, diced ¼ inch 1 Tbsp    
Basil chiffonade 1 tsp    
White wine 1 Tbsp    
Butter, Unsalted ½ Tbsp    


Lay the baking sheet on the table and fold it in half. Open it back up and in the center of the right half arrange the seafood. Sprinkle it with salt and pepper and spread the garlic,  basil chiffonade and diced tomatoes over the top.

Drizzle the white wine over and dot with the butter.

Fold the paper over the seafood, and, beginning at the fold in the right corner fold in 45 degree anglea at 2 inch intervals, going around sealing the paper. Brush the entire paper surface with oil and bake on a sheet pan in a 500° F oven until it puffs up and is golden brown.

Serve immediately on a hot plate.

Tear the paper open and enjoy the intense aroma and succulence.