Lunch / Dinner
Shrimp and Scallops with Herbs
Break open the parchment paper packet to reveal a seafood lover’s dream: Shrimp and Scallops with herbs and coarse & crunchy panko.
Ingredients
Five-Minute Morning Prep
Cut and prep parchment paper. Prepare leeks and tomatoes, and store in the refrigerator.
Instructions
Preheat oven to 400°.
Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment.
Divide leeks, tomatoes, shrimp, and scallops among parchment squares, placing on left side next to fold.
Stir together 2 teaspoons lemon zest, lemon juice, and salt in a small bowl. Sprinkle over seafood. Top each with 2 lemon slices. Sprinkle with parsley, thyme, and garlic. Top with butter and wine. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
Bake until parchment is lightly browned and puffed, about 10 minutes.
Heat bread crumbs in a small skillet over medium heat, stirring occasionally, until toasted. Remove from heat, and stir in remaining 1 teaspoon zest.
Cut an “X” in top of each packet, letting steam escape, and gently pull back paper. Sprinkle with bread crumb mixture. Serve with lemon wedges.