Scallop-Stuffed Snapper
Fillets, en Papillote
Late winter at the farmers market brings much hope, but fleeting rewards. One of my favorite rewards is the young torpedo onion "scallions". They are a beautiful purple-red and white color with a wonderful sweet flavor. If you can’t find them you can always substitute scallions, but they have a stronger flavor. Just make sure you have the freshest fish and scallops you can find.
Preheat oven to 400 degrees
Heat oil in a heavy saute pan, salt and pepper the scallop halves and sear on one side. Flip to the other side and cook for 30 seconds more. Put scallops on a plate and set aside.
In the same pan sauté scallions and garlic on medium heat, adding at bit more oil if necessary. Cook for a minute or two, add wine and scrape the pan for any nice bits that have stuck to the bottom. Remove from heat, let sit for 2-3 minutes then add the bread crumbs and just a touch of salt and pepper. Set aside.
Cut parchment papers into ovals so they will accommodate fish (2 inches bigger than the fish in each direction). Lightly salt and pepper fillets. Lay two parchment papers down, put a fillet on each. Top each fillet with half of the seared scallops then half of the scallion mixture. Place remaining fillets on top, cover with second parchment sheet and begin to crimp.
Start by folding over a two-inch section of parchment paper into a 1/4 inch fold. Continue folding in short sections, if you use your left hand to fold over work in a clockwise motion (if you use your right hand to fold work in an opposite motion). I’m right-handed, but use my left hand to fold.
Place on a cookie sheet and bake for about 20 minutes. Pull pan out and poke fish to check for doneness. If done, let sit for five minutes before serving.
To serve, tear open bags and serve the fish and any juices from the bags over pasta, garnished with chopped cilantro and minced scallion tops.