Reviews Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
Back to Scallops in White Wine All Reviews for Scallops in White Wine - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Scallops in White Wine Credit: Lisa Hubbard Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 dozen sea scallops (about 1 1/2 pounds), muscles removed 12 cherry tomatoes, cut in half 1 large red onion, cut in half, and cut into 1/4-inch half moons 1/2 cup dry white wine 4 tablespoons unsalted butter 1 tablespoon chopped fresh thyme 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper
Gallery Scallops in White Wine Credit: Lisa Hubbard
Recipe Summary Servings: 4
Gallery
Scallops in White Wine Credit: Lisa Hubbard
Scallops in White Wine
Credit: Lisa Hubbard
Scallops in White Wine
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 dozen sea scallops (about 1 1/2 pounds), muscles removed 12 cherry tomatoes, cut in half 1 large red onion, cut in half, and cut into 1/4-inch half moons 1/2 cup dry white wine 4 tablespoons unsalted butter 1 tablespoon chopped fresh thyme 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper
Directions
Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half crosswise; cut each into a half-heart shape, and open. Place 6 scallops near the crease of each piece. Top each with a quarter of the tomatoes and onion. Drizzle 2 tablespoons wine over each pile. Dot each with 1 tablespoon butter. Season with thyme, salt, and pepper.
Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal. Repeat with the other pieces of parchment, making four packets.
Place the packets on a large rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 20 minutes or until fully puffed. Remove from the oven, and open the packets carefully. Transfer the scallops and vegetables to plates, and spoon some cooking liquid from the packet over them.
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
Add Rating & Review
9 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
9 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
9 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 6 1 star values: 2
All Reviews for Scallops in White Wine
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scallops in White Wine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
