Pink of Perfection

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With its tidy little packages steaming with juices and unadulterated flavors, cooking en papillote has always transfixed me. At the same time, I found myself flummoxed. Without ripping the package open, how could I be sure whatever I was cooking was in fact done?

The answer, my friends, like so many things, lies in having a little faith. When I am first venturing out into the unknown territory of a new technique, my stack of cookbooks morphs from bedtime reading to indispensable guide. Looking up a single method in various cookbooks can leave a first-time parchmenter (or braiser or roaster or sauteer) feeling pretty secure about oven heat and timing issues.

From there, experimentation is on the loose and no map is required. A chicken breast would take a bit longer, a fillet of fish a bit shorter, perhaps, but the sky is the limit in terms of potential veggie roommates. Scallops have such a creamy, buttery flavor, and because I don’t splurge on them as much as I could, they feel like a real treat. Coupled with the simplest supporting cast — quartered artichoke hearts, scallions, grape tomatoes, and white beans — this meal feels special but can be pulled off in no time flat, making it perfect for an elegant weeknight or speedy dinner party fare. And those wrapped up packages will remind your guests what a gift it is to dine at chez toi.

Scallops with Artichokes, Tomatoes, and White Beans in Parchment
Serves 4

1 pound sea scallops
1 can quartered artichoke hearts, drained
1/2 pint grape tomatoes, halved
2 scallions, pale green and white parts chopped
1 can white beans, rinsed and drained
olive oil
parchment paper

Preheat oven to 400 degrees.

In a large bowl, gently toss artichoke hearts, tomatoes, scallions, and white beans with 1 tablespoon olive oil. Season with salt and pepper. Rise and pat dry your scallops. If they have a hard tab on them, just cut that off.

Cut 8 squares from your parchment paper, about 10-12″ long. On four of the parchment squares, mound a bit of the artichoke mixture and top with a few scallops (depending on how large your scallops are they should probably be about 3-4 scallops per person). Place another square of parchment on top and fold the edges up around the package, sealing it as best you can. Place parchment packages on cookie sheets and bake for 15 minutes.

Note: In the video, I am only cooking for two and use 1/2 pound of scallops. The leftover artichoke mixture makes a great salad tossed with tender bibb lettuce.